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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Part cheesecake, part pie, all fluffy and tasty. Pumpkin is always a treat in a cheesecake or similar dessert, and this is one of my favourite ways to prepare it. Simple to make too! Ingredients:
1 graham cracker pie crust |
12 oz. soft cream cheese |
1/2 c. sugar |
2 t each cinnamon, ginger |
1 t nutmeg |
1 tsp allspice |
1 c. pumpkin |
2 eggs |
Directions:
1. Mix cream cheese, sugar, spices on medium speed with electric mixer. Stir in pumpkin (measure carefully - too much pumpkin will result in an uncooked tasting batter). Save the remaining pumpkin for tomorrow morning's pancakes.
2. Add eggs; blend.
3. Pour into crust.
4. Bake at preheated 350F oven for 40 minutes Cool.
5. Refrigerate for at least 3 hours or overnight. Top with whipped cream beaten with some icing sugar to sweeten.
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