To make the crust:
1 cup fine graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
For the filling:
2 packages of 8-ounce cream cheese, softened
1 cup (15oz) pure pumpkin (not pumpkin pie mix)
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs
2 packages of 8-ounce cream cheese, softened
1 cup (15oz) pure pumpkin (not pumpkin pie mix)
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs
Directions:
Preheat the oven to 350 degrees. In a small bowl mix cracker crumbs, sugar and the melted butter. Press crumb mixture in bottom of spring form pan. Bake crust for 10 minutes. Cool 5 minutes at room temperature and then refrigerate about 5 minutes or until completely cooled.
While the crust is cooling, mix the cream cheese, sugar and vanilla. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin until smooth.
Pour the filling into the crust. Bake 1 hour or until set but center of cheesecake still jiggles slightly when moved. Cool cheesecake on a cooling rack for 1 hour. Run a knife around the edge of the pan to loosen cheesecake. Refrigerate at least 6 hours or overnight before serving.
To serve, carefully remove the side of the pan before cutting cheesecake. Serve with homemade whipped cream and a drizzle of caramel.
