Pumpkin Cheesecake

Here is another one of my favorite pumpkin recipes. I love pumpkin and cheesecake so you combine the two and it is pure bliss! :)

Pumpkin Cheesecake

Ingredients:
CRUST:
1-1/2 cup Graham Cracker Crumbs
1/3 cup Maple Sugar or Granulated Sugar
1/2 cup Butter, melted
FILLING:
3 pkg (8oz each) Cream Cheese, softened
1 cup Granulated Sugar
1 cup Canned Pumpkin
1 Tbsp Heavy Whipping Cream
1-1/2 tsp Vanilla Extract
3/4 tsp Ground Allspice
3 Eggs, lightly beaten

Preheat oven to 325F. For crust, in a medium bowl combine cracker crumbs, sugar, and melted butter. Press crumb mixture onto the bottom and up the sides of an ungreased 9 or 10 inch spring form pan. Bake 8 minutes. Remove from oven and cool on a wire rack.

For filling, in a mixing bowl beat cream cheese, sugar, pumpkin, whipping cream, vanilla and allspice with an electric mixer on medium speed until combined. Add eggs and beat on low speed until just combined.

Preheat oven to 325F. Spoon filling into crust-lined pan. Bake about 1 hour or until center appears nearly set when gently shaken.

Cool in spring form pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours.

***Carefully transfer cheesecake to plate or platter and place in a freezer bag or airtight container and freeze for up to 1 month. Thaw frozen cheesecake in the refrigerator for 24 hours before serving.***

If desired, drizzle caramel ice cream topping over the top just before serving.

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