Pumpkin Cheesecake

Do I have a good recipe for y'all?!

Pumpkin.
Cheesecake.
Pumpkin Cheesecake.

Made at home.
But tastes like the real thing.
It is the real thing-Pumpkin Cheesecake.

This recipe turned out so much better than I could possibly imagine!

My husband's favorite dessert is cheesecake. He loves all kinds of cheesecakes... so I knew this would be a winner.
His first piece he said tasted like pumpkin pie. Not sure what that meant.... but then he said his second piece was really really good. To me... success!
And I was so happy... why?? Because I had made it!


Pumpkin Cheesecake 
By Carrie Perrins
*adapted from Better Homes and Gardens Annual Recipes 1996 Cookbook


Crust
1/2 cup finely crushed graham crackers
1/4 cup finely crushed gingersnaps
2 Tbsp. finely chopped pecans
1 Tbsp. all purpose flour
1 Tbsp. powdered sugar
2 Tbsp. butter or margarine, melted

Cheesecake
2 (8 ounce) pkg. cream cheese, softened
1 cup granulated sugar
3 eggs

1 15-oz. can pumpkin
1 egg
1/4 cup milk
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

For crust, in a medium bowl combine the crushed graham crackers, crushed gingersnaps, pecans, flour, powdered sugar, and melted bowl. Press evenly onto the bottom of a 9-inch springform pan; set aside.

In a large mixing bowl beat together cream cheese and granulated sugar with an electric mixer on medium speed till fluffy. Add 3 eggs all at once, beating on low speed just until combined.

Place 1 cup of the cream cheese mixture in a separate medium bowl. Add pumpkin, 1 egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined.

Pour pumpkin mixture into prepared pan. Top with cream cheese mixture. With a knife gently swirl through the layers to marble.

Place springform pan on a shallow baking pan. Bake in a 350 oven 40-45 minutes or till center appears set when shaken.
Cool on a wire rack for 15 minutes.
Loosen crust from sides of pan.
Cool 30 minutes more.

Remove sides of pan. Cool Completely.
Cover and chill for 4 hours.

This recipe is best cooled overnight. Soooo much better the next day!

Good thing I served this at a party... it was gone before I knew it. I might have eaten too much of it!

Pumpkin.
Cheesecake.
Pumpkin Cheesecake.

Pure Pumpkin Joy!
Carrie