This recipe for Pumpkin Spiced Cheesecake was provided courtesy of C4 Coffee and Wine Bar in Cave Creek, Arizona. All the ingredients are readily available at local grocery stores. Your holiday guests will be impressed with this tasty dessert!
Ingredients:
- 16 oz. cream cheese, softened
- 1/2 cup and 1 Tbs. granulated sugar
- 5 Tbs. butter, melted
- 1/2 tsp. vanilla
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 tsp. ground cinnamon
- Dash of ground cloves
- ¼ tsp. ground nutmeg
- 1 ½ cups of graham cracker crumbs
Preparation:
1. Preheat oven at 350 degrees
2. Make the crust by combining the graham cracker crumbs, melted butter, and one tablespoon of sugar in a medium bowl
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly
4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a spring form pan
5. Bake the crust for 5 minutes, then set it aside until you are ready to fill it
6. In a large mixing bowl combine the cream cheese, sugar, and vanilla. Mix until smooth
7. Add the pumpkin, eggs, cinnamon, nutmeg, and cloves until smooth and creamy
8. Pour the filling into the pan
9. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool
10. When the cheesecake has come to room temperature, put it into the refrigerator
11. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces
12. Serve with a generous portion of whipped cream on top and sliced pecans
2. Make the crust by combining the graham cracker crumbs, melted butter, and one tablespoon of sugar in a medium bowl
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly
4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a spring form pan
5. Bake the crust for 5 minutes, then set it aside until you are ready to fill it
6. In a large mixing bowl combine the cream cheese, sugar, and vanilla. Mix until smooth
7. Add the pumpkin, eggs, cinnamon, nutmeg, and cloves until smooth and creamy
8. Pour the filling into the pan
9. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool
10. When the cheesecake has come to room temperature, put it into the refrigerator
11. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces
12. Serve with a generous portion of whipped cream on top and sliced pecans
