Pumpkin Cheesecake (9 inch)
Baked Goods, Desserts, Holiday
Ingredients
4 8oz. packages cream cheese, softened
1 tsp. vanilla
3/4 cup sugar
3 eggs
1 cup of pumpkin
1/4 cup sugar
1 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
1/4 tsp. Ground ginger
1/8 tsp. Ground cloves
Round 9 inch pan with high, removable sides (tart pans are nicer than springform)
Description
This recipe makes more filling than some pans can hold. Just put the extra in a ramekin to bake alongside the pie, and check it at the halfway point.
Directions
Make your crust and chill.
Preheat oven to 325 degrees.
Beat cream cheese until smooth, then beat in the vanilla, 3/4 cup of sugar a little at a time, and the eggs one at a time.
Mix until very smooth and somewhat fluffy. Spoon half of the batter into a bowl and set aside.
Mix in the pumpkin, remaining sugar, and the spices.
Alternate ladle-fulls of each batter type into the crust, then gently run a knife through to create a swirl.
Put your pan on top of a baking sheet.
Bake 45-55 minutes or until it is mostly set and lightly browned. It will still wobble, don't worry about it.
Cool, then refrigerate.
Notes
*This recipe includes instructions for fresh pumpkin if you are not using canned Pumpkin Pie And Pumpkin Custard (w/pumpkin roasting instructions).
*Individual cheesecake instructions can be found here Philadelphia Cheesecake.