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

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, 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

directions:
  • 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.
Tips: 
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!




1 comments:

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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