Easy Pumpkin Cheesecake
I love eating cheesecake! Growing up, my mom would always bake our birthday cakes, any kind we would want. Almost every year I would ask for cheesecake. I remember her dreading my request because making a cheesecake was such an involved and long process. Her recipe called for at least twelve ingredients and required a water bath when it went into the oven. I think I wound up throwing out her recipe because I knew I would never spend that much time making it.
This recipe couldn’t be easier and to top it all off, it is pumpkin flavored! Yum! The perfect cheesecake to serve during the upcoming holidays!
1 stick of butter, melted
1 1/4 cups of graham cracker crumbs
3 (8 ounce) bricks of 1/3 less fat cream cheese at room temperature (or you can microwave for a few seconds)
1 cup of sugar
1 teaspoon of vanilla extract
1 (15 ounce) can of packed pumpkin
1/4 cup of sour cream
1 tablespoon of pumpkin pie spice
In a small bowl combine the melted butter and graham cracker crumbs.
Press into the bottom of a 10-inch spring form pan. Bake in the oven at 350F for 8-10 minutes or until lightly browned. Set aside.
In a large bowl mix the cream cheese and sugar until smooth.
Add the eggs and vanilla and mix well.
Add the pumpkin and the pumpkin pie spice and stir until everything is incorporated. The mixture will be slightly soupy.
Pour all of the filling over the crust in the spring form pan.
Bake at 350F for 35-40 minutes or until the center does not jiggle and is set. Cool completely before slicing and serving.
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