Summary
| Yield | |
|---|---|
| Source | thomsonj |
| Prep time | 1 1/2 hours |
| Cooking time | 45 minutes |
| Total time | 2 hours, 15 minutes |
Ingredients
2 1⁄4 cup
graham cracker crumbs (FOR CRUST) 3⁄4 cup
melted butter (FOR CRUST) 1⁄2 cup
white sugar (FOR CRUST) 3
cream cheese (bricks, softened ( 8oz, 250 g)) 3⁄4 cup
of white sugar 1 teaspoon
vanilla extract 3
eggs 1 can
pumpkin filling, unseasoned 1⁄2 teaspoon
cinnamon 1⁄4 teaspoon
Nutmeg 1⁄4 teaspoon
ground allspice 1⁄4 teaspoon
ground cardamomInstructions
1. Mix your crust ingredients and press into a greased springform pan. Try and go about 1/3 of the way up the pan on the edges.
2. Bake at 325 for about 10 minutes.
3. Remove pan and drop temp down to 300.
4. In a stand mixer, beat sugar and cream cheese till creamy
5. Add eggs, one at a time.
6. Add vanilla.
7. Add pumpkin mix and remaining spices. Mix well.
8. Pour mixture into pan and bake at 300 for about an hour, until it has a nice brown crust on the top.
9. Run knife around the pan before allowing to cool.
10. Cool in the fridge for at least 4 hours before serving.
* Top with whipped cream before serving.
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