Tasty Tuesday

      
                With keeping in the true pumpkin spirit, this week's recipe is a classic with a autumn twist! Have you ever made a REAL cheesecake? It's a treat I only make once a year at Christmas time because it can become pricey but I got to hunting the web for a cheaper version that would wow my Thanksgiving menu and I found one, so of course, I'm sharing! No more boxed cheesecakes after this post! Promise me?

Pumpkin Cheesecake

Crust:
1 1/2 c. graham crackers, crushed fine
3 Tbsp. melted butter

Filling:
1  8oz. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
2 eggs
1 c. canned pumpkin ( not pumpkin pie filling)
3/4 t. cinnamon
1/2 t. nutmeg
Preheat oven to 350. In a med. bowl, mix crushed graham crackers and butter, press into the bottom of a spring form pan. Bake crust 10 min. Set aside to cool.
In med. bowl mix cream cheese, 1/2 c. sugar and vanilla till smooth. Mix in eggs one at a time, blending well. Add the remaining sugar, pumpkin, and spices into the mixture. Bake for 55 min. or till filling is set. Allow to cool before removing from pan. Chill at least 2 hours before serving.

       I must say, I'm impressed with this recipe, not many cheesecakes take only 1 brick of cream cheese, my annual cheesecake takes 4 so I'm thrilled! I also think drizzling caramel on top would really add to this autumn delight, enjoy!