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"Some people like this cheesecake served warm just like pumpkin pie."
1 package (8 ounces) cream cheese, softened
3/4 cup white sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Dash of salt (one light shake over mixture)
1 teaspoon vanilla
3/4 cup pumpkin, canned or fresh
10-inch graham cracker crust
Combine together the sugar and cream cheese and beat for 2 to 3 minutes on medium speed until very smooth. Add the flour, cinnamon, salt, vanilla, eggs and pumpkin and beat well.
Pour mixture into a 10-inch graham cracker crust and bake at 350 degrees for 25 to 30 minutes. A prick with a toothpick should come out clean. Cool, then chill and serve. Refrigerate any leftover cheesecake.