Since I'm getting things ready for upcoming Thanksgiving I thought I'd share the recipe of one of my favorite holiday treats, pumpkin cheesecake. We make this instead of pumpkin pie, I like it better because it seems just a bit lighter than the pie but still has all the yumminess of it. That and it's super easy to make.
Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:
1. Preheat oven to 325 degrees
2. Combine cream cheese, sugar and vanilla and beat until smooth. Blend in eggs.
3. Add pumpkin, cinnamon, cloves and nutmeg to the batter and stir. Spread batter into crust.
4. Bake 35-40 minutes. Allow to cool and then refrigerate overnight. Cover with whipped topping before serving.
1 comment:
It is Wed. afternoon before Thanksgiving. I'm off to make the Pumpkin Cheesecake right now. I'll let you know how it turns out.
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