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graham cracker crumbs walnuts butter cream cheese sugar solid pack pumpkin cinnamon nutmeg ginger vanilla extract salt cloves eggs
Viewed: 31 - Published at: a year agoIngredients
- 1 1/2 c. graham cracker crumbs
- 1 c. chopped walnuts
- 3 Tbsp. butter, softened
- 4 (8 oz.) pkg. cream cheese, softened
- 1 1/4 c. sugar
- 1 (16 oz.) can solid pack pumpkin
- 1 1/2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ginger
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/8 tsp. cloves
- 4 large eggs
Method
- In 9 x 2 1/2-inch spring-form pan with hand, mix crumbs, nuts and butter.
- Press mixture onto bottom and up sides of pan to 1 inch from top.
- Preheat oven to 350°.
- In large bowl with mixer on medium speed, beat cream cheese until smooth.
- Slowly beat in sugar.
- With mixer on low speed, beat in pumpkin, cinnamon, nutmeg, ginger, vanilla, salt, cloves and eggs.
- Beat 3 minutes, occasionally scraping bowl with spatula.
- Bake 1 hour.
- Turn off oven; let cheesecake remain in oven 1 hour longer.
- Remove.
- Cool in pan on wire rack.
- Cover and chill at least 6 hours.
- Serves 16.
