Pumpkin Cheesecake

Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) melted butter
1/4 cup sugar
1 1/2 lbs. cream cheese, softened
1 14-oz. can sweetened condensed milk
2 C pumpkin puree
4 eggs
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger


Directions

Preheat the oven to 350º F. Mix melted butter with graham cracker crumbs and sugar in a bowl. Press the mixture into the bottom of the pan. Bake at 350º F. for 10 minutes.

Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined. Add the pumpkin puree, eggs, cinnamon, nutmeg, and ginger. Beat at medium speed until smooth. Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes. Pour the mixture into the prepared springform pan. Bake at 350º F. for 60 minutes.

Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet. Leave the cheesecake on the wire rack until it is completely cooled. Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.

If you would like to know how to bake your own pumpkin, please check out my post on Northern Cheapskate.

And be sure to try my other pumpkin recipes:
Sugar & Spice Roasted Pumpkin Seeds
Pumpkin Curry Soup
Pumpkin Jam

Tomorrow I will post a recipe for Super Easy Pumpkin Brownies.