Free Online Recipes

Ingredients:

• Crust:
  • 2 cups crushed graham crackers, or 2 cups crushed vanilla cookies, or crushed ginger snap cookies
  • 1 1/2 teaspoon cinnamon
  • 1/3 cup melted butter
• Filling:
  • 1 1/2 cup sugar
  • 1/4 cup brown sugar
  • 4 - 8 oz. packages cream cheese
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoons ground cloves
  • 1 - 15 oz. can pumpkin or equivalent fresh cooked pumpkin
  • 4 eggs
  • 1 tablespoon vanilla extract

Directions:

• Preheat oven to 325F.
• Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.
• Add melted butter and mix until well blended.
• Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch spring form pan.
• Bake crust for about 6 minutes until set.
• Mix the cream cheese and sugars together until smooth.
• Stir together the flour and spices and mix this into the cream cheese mixture.
• Beat the eggs into the cream cheese mixture one at a time.
• Beat in the pumpkin and vanilla.
• Pour filling into the pre-baked crust and bake for about 1 1/2 hours or until a cake tester comes out clean.
• Let it cool completely. Cover and refrigerate for at least two hours or overnight before serving.