Pumpkin cheesecake |
| Name: |
Lori Higginbotham |
| Base: |
ft irwin |
| Recipe: |
2 PKG.(8OZ. EACH) CREAM CHEESE, SOFTENED
1/2 CUP SUGAR
1/2 TSP. VANILLA
2 EGGS
1/2 CUP CANNED PUMPKIN
1/2 TSP. GROUND CINNAMON
DASH EACH OF GROUND CLOVES AND NUTMEG
1 READY TO USE GRAHAM CRACKER CRUST(6OZ. OR 9 INCH)
MIX----soft CREAM CHEESE, SUGAR AND VANILLA WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. ADD EGGS, MIX UNTIL BLENDED
STIR----PUMPKIN AND SPICES INTO 1 CUP OF BATTER; POUR REMAINING PLAIN BATTER INTO CRUST. TOP WITH PUMPKIN BATTER.
BAKE-- AT 350 DEGREES FOR 35 TO 40 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL. REFRIGERATE 3 HOURS OR OVERNIGHT. |
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