Pumpkin Cheesecake Recipe

This makes 2 cheesecakes

I just bought a premade graham cracker crust but if you want to make it here it is.

Crust:
1 cup - graham cracker crumbs
3 tbsp - margarine or butter (melted)
2 tbsp - sugar

Pumpkin Filling:
2  packages - 8oz. cream cheese (softened)
1 1/4 cup - sugar
1 can - 15oz pure pumpkin (not pumpkin pie mix)
3/4 cup - sour cream
2 tsp - vanilla extract
1 tsp - ground cinnamon
1/2 tsp - ground allspice
1/4 tsp - salt
4 large eggs

Directions:
(1) Preheat oven to 350 degrees. Mix graham cracker crumbs, melted butter, and sugar until moistened. With hand press mixture onto bottom of pie plates. Bake crust 10 minutes. Cool completely in pie plate on wire rack.

(2) Prepare Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.

(3) Pour pumpkin mixture into crust and place the pie in a large roasting pan. Carefully pour enough boiling water into pan to come 1 inch up side of pie plate. Put in oven. Bake cheesecake for 1 hour 10 minutes or until center barely jiggles.

(4) Remove cheesecake from water bath to wire rack. With small knife, loosen cheesecake from side of pie plate to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled.

Now you can eat it! Enjoy!