Easy Pumpkin Cheesecake
From one of my favorite cookbooks,
Among Friends: Keeping Good Company. If you happen to have a
food processor, this dessert is really one of the easiest things
going! If not, a hand mixer will work too.
Either use two pre-purchased graham
cracker pie crusts (and you'll have cheesecake pies) or mix 1 1/2
cups graham cracker crust crumbs with 1 tablespoon sugar and 5
tablespoons melted butter and press into an 8" springform pan for
a more traditional looking cheesecake.
(Note: Make sure to place a cookie sheet under
the springform pan if you use one as it may leak and boy does it
smoke and stink if it does!)
3 (8 oz.) pkgs cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
1/4 tsp. nutmeg
1/4 tsp. allspice
1) Preheat oven to 350 degrees.
2) Combine all
ingredients in a food processor or mix in a large mixing bowl
until smooth and creamy.
3) Pour the filling into the crust and bake
for 50-60 minutes or until set (60-70 minutes if using a springform pan).
4) Cool to room temperature and refrigerate till