Pumpkin Cheesecake

Author

NuWave

Servings

8

Category

Desserts

Ingredients

• 1 c sugar, granulated
• 1 t powdered sugar
• 1 T all-purpose flour
• Dash clove, ground
• Dash nutmeg, ground
• ½ t cinnamon, ground
• 2 (8-oz) pkg. cream cheese, softened
• 1½ c commercial graham cracker crumbs
• 5 T butter
• 1 t honey
• ¼ c sugar, granulated
• ½ c pumpkin puree (canned)
• 2 eggs, room temperature
• ½ t vanilla extract

Directions

1. Mix graham cracker crumbs, butter, honey, and sugar with hands until well blended and crumbs appear moist.
2. Heavily coat an 8-inch springform pan with cooking spray.
3. Pour crust into pan. With hands, spread evenly across the bottom and pat down firmly.
4. Preheat oven to 300°F. Combine sugars, flour, and spices in a small bowl; set aside.
5. In a large mixing bowl, beat cream cheese and pumpkin together. Add flour mixture to cream cheese mixture. Mix until combined.
6. Add eggs to bowl one at a time and mix. Add vanilla and mix until combined. Pour filling into springform pan and bake for 40 minutes.
7. Let cheesecake sit inside oven for 15 minutes before removing.
8. Transfer cheesecake to cooling rack to cool.
9. Once bottom of cheesecake is no longer hot, refrigerate for 3 hours or overnight.