Thankgiving

It'll be Thanksgiving tomorrow, so I decided to post a recipe that I think is AWESOME. If you like cheesecake, of course.:P

Pumpkin Cheesecake
PREP TIME: 20 MIN.
START TO FINISH:9HRS. 15MIN.
Crust
1 1/4 cups graham crackers crumbs (about 24 squares)
2 teaspoons granulated sugar
1/2 cup butter or margarine, melted (We use butter)
CHEESECAKE
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired.( We don't add that one, too much trouble)
1 can (15 oz.) pumpkin(NOT PUMPKIN PIE MIX)
4 packages (8 oz. each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

1. Heat oven to 325○F .In a small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and melted butter. In greased 9 inch springform pan, press crumb mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes or until completely cooled.
2. In a small bowl mix flour, pumpkin pie spice, brandy(optional) and pumpkin; set aside. In a large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. Beat in eggs, one at a time, on low speed just until blended. Gradually beat in pumpkin mixture until smooth. Pour over crust.
3. Bake 1 hr. and 15-25 min. or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 min. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 min. Refrigerate 6 hrs or overnight.
4. Run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store cheesecake covered in refrigerator, 16 servings.


Happy Thanksgiving!!!!!!!!!!!!!!!!!!!!!!!!!!!♥