Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Ingredients: For the Crust 2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar 1 teaspoon homemade pumpkin pie spice For the Cheesecake 4 8-ounce packages cream cheese, softened 1 cup granulated sugar 1/4 cup packed light b

Pumpkin Cheesecake was pinched from <a href="http://www.mybakingaddiction.com/pumpkin-cheesecake/" target="_blank">www.mybakingaddiction.com.</a>

"- If you don't want to mess with the whole waterbath situation, no worries. You can bake the cheesecake without it. If you end up with a crack, just cover it with whipped cream! - A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 2 months in the freezer. To defrost, allow cake to defrost in the refrigerator overnight...."

INGREDIENTS

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For the Crust 2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar 1 teaspoon homemade pumpkin pie spice For the Cheesecake 4 8-ounce packages cream cheese, softened 1 cup granulated sugar 1/4 cup packed light b

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