Being the week of Halloween I thought this would be a good time for some festive spook-tacular recipes. Tall Cool One likes cherry filling on his cheesecake. Believe me, when he put it on pumpkin cheesecake I thought that just sounded gross, but it actually tasted okay. I prefer a scoop of whipped cream or vanilla ice cream with mine, but you go ahead and have it however you like it.
1½ cup graham cracker crumbs
6 Tbsp butter or margarine
2 Tbsp sugar
16 oz cream cheese softened
¾ cup sugar
16 oz pumpkin
¼ tsp salt
1¼ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
3 eggs
Preheat oven to 350º
Combine graham cracker crumbs, 2 Tbsp sugar and melted margarine and mix well. Press into 9 inch spring form pan and bake in 350º oven for 8 minutes.
In large bowl beat cream cheese and sugar until well combined. Add pumpkin and spices and mix well. Add eggs one at a time mixing well after each addition. Mix until smooth.
Pour into prepared crust and bake at 350º for 50-55 minutes until center is set. Turn oven off and crack oven door, let cool in oven for one hour. Using butter knife, loosen sides before opening spring. Garnish with caramel apple flavored candy corn.
© Crackerberries 2009
1½ cup graham cracker crumbs
6 Tbsp butter or margarine
2 Tbsp sugar
16 oz cream cheese softened
¾ cup sugar
16 oz pumpkin
¼ tsp salt
1¼ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
3 eggs
Preheat oven to 350º
Combine graham cracker crumbs, 2 Tbsp sugar and melted margarine and mix well. Press into 9 inch spring form pan and bake in 350º oven for 8 minutes.
In large bowl beat cream cheese and sugar until well combined. Add pumpkin and spices and mix well. Add eggs one at a time mixing well after each addition. Mix until smooth.
Pour into prepared crust and bake at 350º for 50-55 minutes until center is set. Turn oven off and crack oven door, let cool in oven for one hour. Using butter knife, loosen sides before opening spring. Garnish with caramel apple flavored candy corn.
© Crackerberries 2009
