Crust:
1 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon butter
Filling:
3 - 8 ounce packages cream cheese
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
1 mix of pumpkin pie spice
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
6 eggs
1 cup canned pumpkin (not pie filling)
Preparation
Instructions:
Preheat oven to 375 degrees.
Grease a 9" spring form pie pan (spray with cooking spray), for the crust combine crumbs butter & sugar & spread evenly over spring form pan. Bake crust alone for 5 to 6 minutes to ensure it cooks.
Filling: Combine cream cheese & sugar in large mixing bowl. Beat on medium speed until light & fluffy. Add sour cream & mix 1 minute. Add vanilla & spices, mix 1 minute, add eggs, mix 1 minute, add pumpkin and mix 2 minutes. Pour filling into crust & bake at 375 degrees for 45 minutes or until firm. Test for doneness by putting knife into center of cake --- some filling should cling to the knife. Shouldn't be runny nor completely firm as cake will set further as it cools. Serve with a dollop of whip cream or ice cream.........simply delicious! Enjoy!