Recipe of the month (pumpkin cheesebake)

So I actually remembered this month about recipe of the month. Actually I almost forgot but saw when I saw Daisychains post and had time to post before heading back to bed for a little morning nap. I love recipes and love to buy those little taste of home cookbooks and things at the groceries store checkouts. I have quite a collection. Last month though I decided to try out a cheesecake recipe I found in one of those books. I love pumpkin pie and i also love cheesecake so when I found a recipe for pumpkin cheesecake I had to try it. It came out really good and I loved it and will be making it for Thanksgiving.

The following recipe is not the same as the one I used though but it is pretty close. I hope that you enjoy.


Ingredients


1-1/2 cups graham cracker crumbs

1 tablespoon sugar

5 tablespoons butter, melted



FILLING:

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

3 eggs

1 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Whipped cream

Directions

In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.

In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, pumpkin and spices; beat just until combined. Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 245 calories, 14 g fat (8 g saturated fat), 87 mg cholesterol, 184 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein