Recipe Simple Chilled Pumpkin Cheesecake

[cataddict]

Ingredients

For the Crust: (I actually used a store bought crust)

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1/4 teaspoon ground ginger

For the Filling:

• 1 cup pumpkin puree (I used the whole can--too little left to save)
• 4 tablespoons unsalted butter, softened
• 2 8-oz packages cream cheese, softened
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg or ginger
• 1/4 teaspoon salt
• 1/2 cup powdered sugar (sifted--I didn't sift it)

Instructions

1. Preheat oven to 400 degrees F.
2. Lightly butter a 7 inch springform pan and line the bottom edge with parchment paper; set aside

For the Crust:
1. In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter. Mix well.
2. Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom. Tamp the crumbs down firmly with the bottom of a glass.
4. Bake until golden brown and toasted, about 7 minutes, set aside to let cool completely.

For the Filling:
1. In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth. Scrap down the sides of the mixer. Add pumpkin puree and mix to combine.
2. Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add powdered sugar 1/4 cup at a time, beat until smooth.
3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

NOTES: I used a “regular” pie pan and skipped the springform pan. I used a hand mixer rather than the stand mixer. I used the entire can of pumpkin puree and a store bought graham cracker crust.