Susan's Pumpkin Cheesecake
Because I did not have graham crackers available when I decided to make this, I developed a crust with what I had on hand. The vanilla wafer flavor balances the ginger snap tang for a perfect crumb crust.
- 16 oz
- cream cheese (two 8-ounce packages)
- 1 1/4 c
- 1 c
- pureed pumpkin
- 2 tsp
- pumpkin pie spice
- 1 Tbsp
- vanilla extract
- 3/4 c
- vanilla wafer crumbs
- 3/4 c
- ginger snap crumbs
- 1/4 c
- 5 Tbsp
- butter, melted
How to Make Susan's Pumpkin Cheesecake
- 1Soften cream cheese to room temperature.
Process crust ingredients in food processor until uniform. Press mixture into the bottom and up sides of a deep 9-inch round pie plate or quiche dish. Set aside.
Preheat oven to 325°F.
- 2When cream cheese is soft, beat it well with the sugar on medium speed of mixer. Add eggs one at a time and beat until well blended, scraping sides of bowl frequently. On low speed, beat in pumpkin, spice, and vanilla. Pour mixture into prepared crust.
- 3Bake cheesecake in center of oven for 60 to 70 minutes.
Turn off oven and cool 1 hour in oven with door cracked.
Cool for at least 2 hours in refrigerator before serving.