2 c. graham cracker crumbs
1/4 c. butter, melted
2 8oz. packages cream cheese
3/4 c. sugar
1 tsp. vanilla
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 c. pumpkin puree
Just can't face another pumpkin pie? Spice up your Thanksgiving dessert table with this cheesecake.
Yield: serves 12
They actually sell graham cracker crumbs in the stores this time of year, but the kids think the crushing part is actually pretty fun, so we crush our own.
Place a couple layers of graham crackers in a heavy-duty plastic bag. Seal the bag. Using a wooden rolling pin, roll it over the crackers or bang the crackers to crush them into dust. Show no mercy! Once the crackers are dust, measure it out into a measuring cup. We needed about 9 graham crackers for 2 c. crumbs.
If you can't find graham crackers at your grocery store, try using vanilla wafers or digestive biscuits - any crispy, cookie-like object that's fairly bland. (You want to let the cheesecake shine through.)
Combine crumbs with melted butter and press into a 9" springform pan. It will be fairly crumbly. Just try to get an even layer across the bottom and up the sides a little bit.
In the mixing bowl of an electric mixer (it takes a hardy hand mixer to handle cream cheese - or biceps of steel), cream the cream cheese with the sugar. Add vanilla and combine well.
Add eggs one at a time, mixing well after each addition.
In a small bowl, combine pumpkin with cinnamon and nutmeg. Add to cream cheese mixture. It will be the consistency of thick creamy soup. Pour over crumbs in springform pan.
Bake at 350°F for 55 min. Remove from oven and allow to cool fully before removing the rim of the springform pan. Chill before serving.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday August 20th, 2008