Pumpkin Cheesecake

Ingredients

• Graham crackers

  Cookies, plain or honey (includes cinnamon)

  1 cup, crushed or 84g

• Butter

  Unsalted

  8 tbsp or 114g

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Cream cheese

  Low fat

  8 oz or 227g

• Vanilla extract

  1 tsp or 4g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Powdered sugars

  ½ cup sifted or 50g

Directions

1. Preheat oven to 400°F.
2. In a medium bowl, combine graham cracker crumbs and half of the melted butter. Press the mixture into the bottom and up the sides of a 9-inch pan lined with baking paper. Bake for 8 minutes.
3. In a bowl, purée the pumpkin with an electric mixer. Add the remaining softened butter, cream cheese, vanilla, and nutmeg, and mix until smooth.
4. Gradually add the powdered sugar, mixing until fully incorporated.
5. Spread the mixture over the cooled crust in the pan. Chill in the fridge for at least 2 hours before serving.