- Crust
- 2 c graham cracker crumbs
- 1/2 c melted butter
- 1/4 c sugar
- 1/4 t cinnamon
- 1/4 t salt
- Filling
- 1 1/2 lb cream cheese at room temperature
- 1 1/2 c sugar
- 5 eggs
- 1 T vanilla extract
- 1 1/2 t cinnamon
- 1/4 t nutmeg
- 15 oz (2 c) pumpkin puree
- Topping
- Cool whip (optional)
- Preheat oven to 350F.
- Combine crust ingredients and press into sides and bottom of springform pan.
- Bake crust for 8-10 minutes.
- Cream the cream cheese and sugar in stand mixer, scraping bowl frequently.
- Add eggs one at a time, beating in thoroughly, scraping bowl between each addition.
- Mix together remaining filling ingredients.
- Pour on top of crust and bake in a water bath at 350F (put foil around springform pan) until set but slightly jiggly, about 75-90 minutes.
- Cool at least 6 hours, preferably overnight.
Notes:
- I found this might need more than 90 minutes since it was a little underdone at 90 minutes once.
- 2022-10-28: Baked for 1h45m and it was still underdone in the middle!