Try it for Christmas: Pumpkin Cheesecake

Thanksgiving is over, yes, bout we still have Christmas to enjoy all those wonderful comfort foods, like roast turkey, sweet potatoes, green bean casserole, mashed potatoes, and all those scrumptious desserts. Like most people, I love pumpkin and apple pie, bread pudding, and chocolate cake, but ever since my daughter made it for me, I am a big fan of pumpkin cheesecake.

The following recipe calls for a graham cracker crust, but it's also good with a chocolate cookie crust. Another idea for an awesome cheesecake, if you don't care for pumpkin, is a lemon cheesecake with a chocolate cookie crust. I got this recipe from my daughter also, who is very big on cheesecake and a fabulous cook. I will post it after the holidays...or maybe sooner.

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Instructions:

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

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