Pumpkin Cheesecake

I found this great recipe for some pumpkin cheesecake and it was a hit this Thanksgiving. I would recommend making it 1-2 days ahead of time, as it tastes better after it 'sits' for a day or two!

Pumpkin Cheesecake

Yields: 8 Servings

1-9" prepared graham cracker crust* (see recipe for the crust below)

2-8 oz. packages cream cheese, softened

1/2 c. white sugar

1/2 tsp. vanilla extract

1/2 c. pumpkin puree

1/2 tsp ground cinnamon

1 pinch cloves

1 pinch nutmeg

whipped cream and caramel for garnish (optional)

1. Preheat oven to 325 degrees F.

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carfully spread over the batter in the crust.

4. Bake in preheated oven for 35-40 min, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnite.

5. Drizzle with caramel and top with whipped cream before serving.

*Graham Cracker Crust*

1 1/2 c. finely ground graham cracker crumbs (should be about 1 sleeve of grahamc crackers. Just place in ziploc baggie and crush with rolling pin)

1/3 c. white sugar

6 Tbsp. butter, melted

1/2 tsp cinnamon (optional, but worth it!)

1. Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press mixture into 8 or 9" pie plate or springform pan.

2. Bake at 375 degrees F for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for 1 hour.

Pumpkin Cheesecake with Caramel and Whipped Cream (I used a 9" springform pan, next time I will use an 8" so it'll be thicker)...