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It's Officially Autumn!

Pumpkin Cheesecake


INGREDIENTS
Crust:

1 3/4 cups graham cracker cookies

1/2 cup finely chopped pecans (optional)

1/3 +/- cup butter, melted

Filling:
2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar, divided
1/4 cup brown sugar
1 teaspoon vanilla extract

2 large free range eggs

1 cup pumpkin

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

DIRECTIONS

Preheat oven to 350 degrees F.In a medium bowl, mix together the cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven (or as per instructions). Set aside to cool.

In a medium bowl, mix together the cream cheese, sugars, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. You can pipe the white mixture with a ziplock bag into a swirl effect also.

Bake for 55 minutes in the preheated oven, until the filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
 




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