Serves: 11
Total Calories: 396
Crust:
Preheat the oven to 350°. Combine the cracker crumbs, sugar, and butter thoroughly. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.
Cheesecake:
In a mixer with a paddle attachment, whip the cream cheese and sugar until light and fluffy. Add the eggs and the pumpkin, and continue beating until the mixture is smooth. Add the cannèlla and vanilla and incorporate thoroughly. Pour the cream cheese mixture into the prepared Crust and bake for approximately one hour, or until the cheesecake is set all the way through. Turn off the oven and let the cake sit for 15 minutes. Remove the cake from the oven and chill. Top with whipped cream.
This Pumpkin Cheesecake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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