Ingredients
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1 package gluten-free graham crackers (i use Schar) or regular (1½ cups graham cracker crumbs)
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½ cup chopped sliced almonds
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¼ cup sugar
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6 tablespoons butter, melted
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¼ teaspoon salt
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for the filling
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3 (8 ounce) packages cream cheese, room temperature
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1 cup sugar
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1 cup canned pumpkin puree
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3 large eggs
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1 teaspoon vanilla extract (not imitation vanilla)
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1⁄2 teaspoon ground cinnamon
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¼ teaspoon pumpkin pie spice
Directions
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1
Done
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Preheat oven to 350°. |
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2
Done
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Place graham crackers in food processor and run until they turn into coarse crumbs (you should have about 1½ cups). |
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3
Done
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Add the almonds, salt and pulse until smooth. Stir in the butter. |
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4
Done
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Press mixture firmly into 9-inch diameter springform pan. |
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5
Done
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Bake 10 minutes or until lightly browned. Remove from oven. |
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6
Done
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Place the room temperature cream cheese and sugar in a food processor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. |
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7
Done
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Mix or process until very smooth, scraping down the sides of the bowl. Pour the filling into the crust. |
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8
Done
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Bake cheesecake until the center is set (toothpick comes out clean) and edges begin to crack, about 60-70 minutes. |
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9
Done
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Cool in the springform pan on a rack. Chill uncovered until cold, at least 6 hours. You can make it 1-2 days ahead and cover and keep it chilled. |
