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Day 16: Pumpkin Cheesecake

This cheesecake is super yummy! I did not make this but I did eat it! Mini cheesecakes were made for, my friend, Kaitlyn’s birthday last year and I had the pleasure of tasting them. The recipe is for a regular size cheesecake but I was a big fan of the tiny ones so I recommend that!
Thanks Kaitlyn for sharing this recipe!!!

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:

3 – 8 oz packages cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Whipped cream (optional)

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 min at 350. Set aside.

Combine cream cheese, sugar, and vanilla in large bowl, mix until smooth. Add pumpkins, eggs, cinnamon, nutmeg, and allspice.Beat until smooth and creamy. Pour into crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature before refrigerating. After it has thoroughly chilled, remove from pan sides and cut. Serve with whipped cream

**Can be made in muffin tins (shorter baking time, I want to say closer to 30 minutes if that, but everything else remains the same)

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About Kitchen261

An avid baker and experimental cook with a love for anything related to the kitchen.

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