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!
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