Monday, November 29, 2010

Pumpkin Cheesecake

Pumpkin Cheesecake

16 oz cream cheese
½ C. sugar
½ tsp vanilla
2 eggs
½ C. pumpkin
½ tsp cinnamon
dash of ground cloves
dash of nutmeg
1 ready to use graham cracker crust (or you can make your own)

Mix cream cheese, sugar and vanilla with mixer on med until well blended. Add eggs. mix until blended.
Stir pumpkin and spices into 1 CUP of the batter; pour remaining batter into crust. Top with pumpkin batter. Bake at 350 for 35-40 min or until center is almost set. (I did 35 and it was PERFECT!) Refrigerate 2-3 hours. Store in refrigerator. (If you have leftovers). Top with homemade whip cream.

See the finger prints?? Yup Holden got into it before cutting it.



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