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- 1 ½ cups Graham Cracker Crumbs
- 5 tbsps. melted butter
- 1 tbsp. sugar
- 1 cup Sugar
- 3 (8 oz.) packages of cream cheese
- 1 tsp. vanilla
- 1 cup canned/purée pumpkin
- 3 eggs
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- Chocolate powder
- Preheat the oven to 350º F.
- Combine the graham cracker crumbs with 1 tbsp. of sugar and then drizzle the melted butter over the top. Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a spring form pan. It’s ok if it doesn’t go all the way up the sides. You want part of the cheesecake to extend above the crust.
- Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
- Combine the cream cheese, 1 cup of sugar and vanilla in a large mixing bowl. Mix until smooth using an electric mixer. Don’t over-mix. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the mixture onto the graham cracker crust. Bake for 60-70 minutes. The cake will rise and turn a nice golden brown on top. Remove from the oven and allow to cool at room temperature.
- When the cheesecake has come to room temperature, put it into the refrigerator to chill. When the cheesecake has chilled, release the spring and remove the sides of the pan.
- To create the pumpkin face on the cheesecake, cut a pumpkin face out of paper. Lay the pumpkin design over the cheesecake. Use a screen strainer to lightly dust the chocolate powder over the paper template. Carefully remove the paper template.