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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe on kraft foods web sit and made it at Thanksgiving, and it was a big hit with every one. I did change the spices that kraft had to fit what I had on hand at home. The one I am posting is the one with my spices that I used in my cheese cake. Ingredients:
2 (8 ounce) packages cream cheese, softened |
1/2 cup canned pumpkin |
1/2 cup sugar |
1/2 teaspoon vanilla |
1/4 teaspoon ground cinnamon |
1 teaspoon pumpkin pie spice |
2 eggs |
1 graham cracker pie crust |
Directions:
1. Mix cream cheese, pumpkin, sugar, vanilla, cinnamon and pumpkin pie spice with mixer on medium speed until well blended.
2. Add eggs; mix until blended.
3. Pour into pie crust.
4. Bake at 350 F for 40 minutes or until center is almost set.
5. Cool Refrigerate 3 hours or overnight.
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