Crust:
1 1/4 c. graham cracker crumbs
1/2 c. finely chopped walnuts
1/4 c. sugar
5 T. butter/margarine, melted
1/2 t. ground nutmeg
Filling:
3 pkg. (8 oz) cream cheese, softened
3/4 c. sugar
3/4 c. packed brown sugar
4 eggs
1 can (16 oz) pumpkin
1 1/4 t. ground cinnamon
1 t. vanilla
1/2 t. ground nutmeg
1/4 t. ground cloves
Preheat oven to 350. Combine all crust ingredients and press firmly into bottom & up sides of a 10" spring form pan. In a large bowl, beat cream cheese and both sugars until fluffy. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients. Pour into crust. Bake 1 hour, 20 min. Cool completely, cover & refrigerate overnight. Serves 16.
Comments
Post a Comment