Friday, October 23, 2009

Easy Pumpkin Cheesecake

Halloween is right around the corner and Thanksgiving (my favorite holiday) is soon to follow, so it gives me a chance to share my obsession with "Pumpkin"! For the next month or so I will be posting all my favorite pumpkin recipes and ideas, everything from pumpkin pie to pumpkin centerpieces.

Easy Pumpkin Cheesecake

  • 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, chocolate or 12 mini crusts
  • 1/2 cup pumpkin puree (not pumpkin pie mix)
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time, then add pumpkin, cinnamon, cloves and nutmeg, stir gently until well blended. 
  • Place pie crust/crusts on a baking sheet, carefully spread batter over the crust.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
You can substitute the cinnamon, cloves and nutmeg with 1 teaspoon pumpkin pie spice. 
If making the 12 mini crusts reduce cooking time by 5-10 minutes.
Prevent cracks by baking the pie at a moderate temperature and even better, bake custard pies in a “water bath”. This prevents the outer layer of custard from baking too fast. But if it does crack, just remember you can cover it with whip cream!


Anonymous said...

Im goina try to make this tonight with my girlfriends. It looks delicious....and you said it was "easy"....I'll report back with the outcome
-Caroline M.

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