Pumpkin Cheesecake
*This is based on a recipe from my mom, she won 1st place in a baking contest with the original recipe. I have altered it to my taste (I don’t like sour cream topping) and sworn never to share the original!*
1 spring-form or deep dish pan
Preheat oven to 350 degrees
12 oz cream cheese
¾ C white sugar
2 T flour
3 eggs
16 oz can pumpkin
1 t cinnamon
¼ t nutmeg
¼ t ginger
¼ t vanilla
8 oz sour cream
Crust:
2 C crushed honey graham crackers
5 T sugar
6 T butter
¼ t cinnamon
For crust:
Melt butter. Mix in crackers, sugar & cinnamon. Add melted butter and stir to combine. Press into spring-form pan.
Filling:
Cream together cream cheese, sugar, flour, when smooth add eggs 1 at a time, beat after each egg until smooth. Add pumpkin, spices, & vanilla, blend well. Fold in sour cream (may be uneven).
Boil a few cups of water and put into clean, glass baking dish and place on bottom oven rack.
Pour filling into spring-form and place on top rack above water filled dish, bake 55-60 minutes. Chill overnight before serving.
Enjoy :)
