Fleur de Lis

Fleur de Lis

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Sunday, October 10, 2010

Pumpkin Cheesecake

Last year canned pumpkin was in short supply. Thankfully, this year's crop is bountiful and I've already made a pumpkin cheesecake for our church bake sale. The texture has the familiar smoothness of the cheesecakes you're used to and the pumpkin puree sends the taste to a new level. 

2 - 8 oz. pkgs. cream cheese
1/2 cup canned pumpkin
1/2 cup sugar
1/2 t. vanilla
1/2 t. ground cinnamon
a dash each cloves and nutmeg
2 eggs
1 graham cracker pie crust

Mix cream cheese, pumpkin, sugar, vanilla and spices at medium speed with electric mixture until well blended. Add eggs; mix until blended. Pour into crust.

Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with either whipped cream or chocolate dipped pecans.  Or candy corn!

From Philadelphia Cream Cheese Cheesecake Cookbook

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