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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A quick pumpkin cheesecake that doesn't require a spring-form pan or any fancy baking methods. Not too sweet... tastes more like a pumpkin pie than a cheesecake. Not big and fancy like a New York style cheesecake would be. Read more ... but still good. Ingredients:
crust |
you're favorite graham cracker crust. |
filling |
1 cup cream cheese (8 oz/ 250g) |
1/4 cup sugar |
1 large egg |
2/3 cup pumpkin -- cooked or canned |
3/4 teaspoon cinnamon |
1/4 teaspoon cloves |
Directions:
1. Place cream cheese in large mixing bowl and beat with an electric mixer
2. until fluffy.
3. Beat in sugar then egg.
4. Blend dry ingredients together and
5. beat into cream cheese mixture.
6. Beat in pumpkin.
7. Pour mixture into prepared pan and bake at 325 F about 40 min or until
8. filling is just set.
9. Cool on a wire rack for one hour, then refrigerate
10. until serving time.
11. Garnish with whipped cream or topping just before
12. serving.
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