[cooked-sharing]
Ingredients
Directions
Preheat oven to 350 degrees.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
Press the crumbs onto the bottom and about two-thirds of the way up the back of the springform pan. Bake the crust for 5 minutes; then set it aside until you are ready to fill it.
5 minutes
In a large mixing bowl combine the cream cheese, 1 cup of sugar, and vanilla
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan
Bake for 60-70 mins.
70 minutes
The top will turn a bit darker at this point.
Remove from the oven and allow the cake to cool. When the cake has come to room temperature, put it into the refrigerator.
When the cake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.
Ingredients
Directions
Preheat oven to 350 degrees.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
Press the crumbs onto the bottom and about two-thirds of the way up the back of the springform pan. Bake the crust for 5 minutes; then set it aside until you are ready to fill it.
5 minutes
In a large mixing bowl combine the cream cheese, 1 cup of sugar, and vanilla
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan
Bake for 60-70 mins.
70 minutes
The top will turn a bit darker at this point.
Remove from the oven and allow the cake to cool. When the cake has come to room temperature, put it into the refrigerator.
When the cake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.