Spiced Pumpkin Cheesecake

Joyce

ingredients

Crust
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
5 tbsp. melted butter
1/2 tsp. ground Nutmeg
Filling
3 pkg (8oz each) softened low-fat cream cheese (Neufchatel). See package for softening instructions.
3/4 cup sugar
3/4 cup packed brown sugar
4 eggs
1 16oz can pumpkin
1 1/4 (+) tsp ground Cinnamon
1 (+) tsp. pure Vanilla
1/2 (+) tsp ground Nutmeg
1/4 tsp ground Cloves

1
1. Combine all crust ingredients. Rub butter on 10” spring form pan. Place crust ingredients into spring form pan press firmly into bottom and halfway up sides. Use a spoon or a 9” round cake pan to assist in pressing the curst. Place crust into freezer or refrigerator to set.
2
2. Preheat oven to 325 F. In a large bowl, beat creamcheese and both sugars together with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3
3. In a small bowl mix pumpkin and spices. Stir into large bowl. Pour into crust. Bake 1 hour 30 minutes. May require more time or less time depending on your oven. If you have a convection oven use it.
4
4. Open oven door and let the cake start to cool. Leave the convection fan running. Move cake to cooling rack and cool completely, cover and refrigerate overnight. To serve, remove springform ring and top with whipped cream. Makes about 13 servings.

Source: Joyce