The Ultimate Pumpkin Cheesecake

This is my all-time FAVORITE pumpkin recipe!

I get requests for this little number year-round,

but especially during fall.

(I made one last night and it's already gone!)

 

Here's how to dazzle your tastebuds:

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The combination of graham AND Ritz crackers adds a hint of salt that I love.

You HAVE to use Philly cream cheese. Anything else won't give you a creamy texture.

 

It's very hard to tell when a cheesecake is done. It should be firm to the touch, not like pudding.

You can add a pan of water on the lower oven rack to keep it moist if it needs to bake longer.

Before refrigerating, drape a paper towel over the pan (not on the cheesecake itself)
to absorb condensation before covering with foil.

 

What's YOUR favorite pumpkin recipe?