I must share my all time favorite recipe. Whether we are hosting pinnacle, celebrating the holidays, or making a meal for someone else, this cheesecake is always a hit. It is super easy and I do get a lot of compliments on it.
The Philadelphia cream cheese recipe calls for...
2- 8 oz packages of cream cheese softened 1/2 cup of canned pumpkin
1/2 cup sugar 1/2 tsp. ground cinnamon
1/2 tsp. vanilla Dash of each ground cloves & nutmeg
2 eggs 1-9 inch ready to use graham cracker crust
*Mix-cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs one at a time and mix until well blended.
*Stir-pumpkin and spices into 1 cup of the batter. Pour remaining plain batter into crust then top with pumpkin batter.
Bake-for 35 to 40 minutes at 350 degrees F. or until center is almost set. Cool and refrigerate for at least 3 hours. Although, overnight is best. Makes 8 servings.
If you love cheesecake and pumpkin pie, this recipe is for you. It is a match made in heaven. I love to serve the cheesecake with a tablespoon of whipped cream on top to compliment the pumpkin flavor. Either way you top it, it is as easy as pie to make!
2 comments:
Looks good Amy! I'll definitely have to try it.
It is sooo good. I have had several people ask me for the recipe. I know you will love it. It is not that hard to make. Considering other recipes I have for cheesecakes require a lot more prep time:)
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