written by threadslinger

Even though Thanksgiving is over I think that this recpie so so dang good that you will want to make it just because. This is clearly one of those “this is holidays so I will allow myself to eat this” desserts cause diet it is not. But, it is very delicious. And good for people who like pumpkin but don’t want to o.d on it.

Ingredients

3 packages cream cheese (8oz) at room temperature
1 Cup Sugar
1 teaspoon groung cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup whipping cream
2 teaspoons vanilla extract
3 large eggs
3/4 cup solid-packed pumpkin
1 graham cracker pie crust

Directions

1. Preheat oven to 350 degrees F.

2. To make filling, Mix cream cheese and sugar for 3 minutes on medium speed. Add the cinnamon, ginger, cardoman and nutmeg. On medium speed add the whipping cream and vanilla and beat for 2 minutes. Add the eggs one at a time beating well after each addition and scraping the bowl. Add the pumpkin and beat until combined

3. Add to prepared pan. Put pie pan in a larger pan (like a roast pan) and put in the oven add boiling water half way up the sides of the pie pan.

4. Bake for 60 Minutes. Turn off the oven heat and open door slightly. Leave the cheesecake in the oven for an hour.

Store refrigerated