Now that fall is here, it is time to dust off those pumpkin recipes. One of my favorites is pumpkin cheesecake. Give it a try!
Prep time: 10-15 minutes. Cooking time: 40 minutes Ingredients: 2 (8 oz) pkgs. Philly cream cheese, softened 1/2 cup canned pumpkin 1/2 cup sugar 1/2 tsp vanilla 1/2 tsp ground cinnamon Dash ground cloves Dash nutmeg 2 eggs 1 ready-made pie crust (I recommend graham cracker) Directions: Mix cream cheese, pumpkin, sugar, vanilla and spices at medium speed with mixer until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350 F, 40 minutes or until center is almost set. Cool. Refrigerate at least three hours. Top with whipped cream. Yum!
Prep time: 10-15 minutes.
Cooking time: 40 minutes
2 (8 oz) pkgs. Philly cream cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1/2 tsp ground cinnamon
Dash ground cloves
Dash nutmeg
2 eggs
1 ready-made pie crust (I recommend graham cracker)
Mix cream cheese, pumpkin, sugar, vanilla and spices at medium speed with mixer until well blended.
Add eggs; mix until blended.
Pour into crust.
Bake at 350 F, 40 minutes or until center is almost set.
Cool. Refrigerate at least three hours.
Top with whipped cream.
Yum!
