Ray & Jenny's Pumpkin Cheesecake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 15 |
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This is a great holiday dessert, especially at Thanksgiving! Very creamy, rich, and delicious. Ingredients:
2 lbs cream cheese (warm in microwave for easier blending) |
6 eggs |
1/2 cup heavy whipping cream |
1 (15 ounce) can pumpkin puree |
1 teaspoon vanilla |
1 cup light brown sugar |
1/2 cup all-purpose flour |
1 pinch salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
2 (10 inch) pie crusts (i use keebler ready crust graham) |
Directions:
1. Preheat oven to 350°F.
2. In large bowl, mix together all of the above ingredients and mix well until evenly blended together.
3. Pour the mixture evenly into the two pie crusts (don't overfill, centers will rise in the oven).
4. Place cheesecakes on baking sheet and bake in oven for 1 hour 15 minutes.
5. Remove from the oven.
6. Use a knife to loosen the sides of the pie crusts from their pans (this will help prevent the cheesecakes from splitting down the middle).
7. Cool the cheesecakes to room temperature.
8. 8Once cooled, place cheesecakes into the refrigerator.
9. Make the cheesecakes up to 2 weeks in advance, they taste better with time! Enjoy - .
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