This moist, rich, and decadent pumpkin cheesecake is sure to satisfy pumpkin pie and cheesecake lovers alike.
Cooking Light DECEMBER 2005
Preheat oven to 325°.
Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.
Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well.
Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.
Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.
"After trying many versions, I developed this cheesecake. The cream cheese makes the filling very moist, and the dessert tastes more like a pumpkin pie than a cheesecake. Our family loves it." -Beth Berenis, Ocoee, FL
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