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Easy Pumpkin Cheesecake
From one of my favorite cookbooks, Among Friends: Keeping Good Company. If you happen to have a food processor, this dessert is really one of the easiest things going! If not, a hand mixer will work too.

Crust:
Either use two pre-purchased graham cracker pie crusts (and you'll have cheesecake pies) or mix 1 1/2 cups graham cracker crust crumbs with 1 tablespoon sugar and 5 tablespoons melted butter and press into an 8" springform pan for a more traditional looking cheesecake.

(Note: Make sure to place a cookie sheet under the springform pan if you use one as it may leak and boy does it smoke and stink if it does!)

Ingredients:
3 (8 oz.) pkgs cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Directions:
1) Preheat oven to 350 degrees.

2) Combine all ingredients in a food processor or mix in a large mixing bowl until smooth and creamy.

3) Pour the filling into the crust and bake for 50-60 minutes or until set (60-70 minutes if using a springform pan).

4) Cool to room temperature and refrigerate till chilled.

5) Enjoy!

 

 
 

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