The good thing about this recipe is that if you don't really care about your cheesecake cracking, you don't have to set up a water bath. We really liked this cheesecake. One of our friends said that it was like eating one from the cheesecake factory.
Ingredients for Crust
1.5 c graham cracker crumbs
5 T melted margarine
1 T sugar
Ingredients for Filling
1 c sugar
3- 8 oz. pkg of cream cheese. (I used 2 low fat pkgs)
1 t vanilla
1 cup pumpkin
3 eggs
1/2 t cinnamon
1/4 t nutmeg
1/4 t all spice
1/8 t ginger powder
2 T flour
1. Mix together the ingredients for the crust and press the crumb mixture into a springform pan. (I used an 8") bake in a 350 degree oven for 5 minutes. Take out to cool afterwards.
2. Cream the cream cheese and sugar together. Add the rest of the ingredients and mix until the batter is pretty smooth. Pour into the pan and bake for 60-70 minutes.
3. This is the hardest step. Allow the cheesecake to cool and refrigerate overnight. Enjoy.