Pumpkin Spice Cheesecake



1 cup crushed graham crackers
1/4 cup of melted butter
1 tbsp spoon of sugar


16 oz of Cream Cheese (2 packs) softened
1 cup of Sugar
2 large Eggs, lightly beaten
15 oz of Roasted Pumpkin (1 Can)
1 1/4 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Nutmeg
1/4 tsp Salt



Add all ingredients to a small bowl, and mix until well-mixed. Press into a 9-inch springform pan. Let chill.


In a large bowl, mix cream cheese and sugar until smooth. Add the eggs and mix on low speed until well mixed.

Add the spices and pumpkin, and scrape the bottom of the mixer to incorporate any filling that may stick to the bottom. Pour over the crust in the springform pan.

For some extra zip, consider spreading toasted pecans across the top.

Bake at 350°F for 50 minutes. Let cool overnight for best results!


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