Pumpkin Cheesecake

Hazel Smith's Hot Dish Recipe of the Week

Pumpkin Cheesecake

Graham Cracker Crust:
1 ½ cups graham cracker crumbs
2 tablespoons sugar
½ cup melted butter

Preheat oven to 350°. 

Combine crumbs, sugar and butter; mix well. Grease bottom and side of 10-inch springform pan. Press crumbs to the bottom and half way up sides of pan. Bake 8 minutes at 350°. Allow to cool.

Cheese Filling:
4 8-ounce packages cream cheese (room temperature)
1 teaspoon grated lemon peel
1 ½ teaspoons cinnamon
¾ teaspoon nutmeg
1 ¼ cups sugar
4 eggs
2 teaspoons vanilla
1 ½ cups pumpkin
¼ cup heavy cream
1 ½ teaspoons ginger

Beat cream cheese with mixer until light and fluffy. Beat in sugar and eggs, adding one at a time, beating well after each addition. Add vanilla, lemon peel, pumpkin, cream, cinnamon, ginger and nutmeg. Mix until well blended and smooth. Pour into springform pan. Bake 60 minutes at 350°. Turn off oven. Allow to stand in oven one hour. Remove from oven and allow to cool completely. Refrigerate at least 3 hours or overnight. Use spatula to loosen crust.

1 cup heavy cream
2 tablespoons confectioners’ sugar

Combine cream and sugar. Beat at high speed with mixer until fluffy. Spread over cheesecake or dollop over each slice when serving.