Monday, December 8, 2014

Cheesecake Pumpkin Pie

2 pkg (8oz each) packages cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs
1 (9 inch) graham cracker crust
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

1. Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

2. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

3. Bake in preheated oven for 35-40 minutes, or until center is almost set (it will jiggle slightly if shaken).

4. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

8 servings.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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