Mom’s Pumpkin Cheesecake
INGREDIENTS
1-2 tablespoon butter
¼ cup graham cracker crumbs
4-8 ounce packages cream cheese
1 ½ cups sugar
5 large eggs
1 teaspoon sugar
¼ cup flour
¼ teaspoon salt
1 16-ounce can pumpkin
2 teaspoons pumpkin spice
DIRECTIONS
Preheat over to 325°. Butter bottom and sides of 9-inch springform pan and sprinkle with crumbs. Beat cream cheese with electric mixer until fluffy. Gradually add sugar and beat until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in remaining ingredients and pour into prepared springform pan. Bake 1 hour and 30 minutes or until sides are firm and center is soft. Turn off heat, open door to a slightly ajar position and let cake remain in over 30 minutes. Remove and cool on a cake rack. Remove sides of pan and refrigerate at least overnight before serving. Serve with whipped cream on top. This is absolutely delicious!
