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Cakes, Pastries & Pies >  Halloween >  Thanksgiving >  Pumpkin Cheesecake >

 

Pumpkin Cheesecake

• 2 pkgs. (8 oz. each) cream cheese, softened

• 1/2 C sugar

• 1/2 tsp. vanilla

• 2 eggs

• 1 (9-inch) prepared graham cracker crust

• 1/2 C pumpkin puree

• 1/2 tsp. cinnamon

• 1 pinch of ground cloves

• 1 pinch of nutmeg

• 1/2 C frozen whipped topping, thawed

Preheat oven to 325-degrees F. In a bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove one cup of batter; spread onto bottom of crust and set aside. Add pumpkin puree, cinnamon, cloves and nutmeg to remaining batter; stir gently until well blended. Carefully spread over batter in the crust. Bake for thirty-five to forty minutes, or until cake center is nearly set. Allow to cool; refrigerate for three hours or overnight. Cover with whipped topping before slicing and serving.

 

Related Links:

• Food Articles: Thanksgiving with Food Fare

• Food Fare Culinary Collection: Halloween Cuisine

• Food Fare Culinary Collection: Thanksgiving with Food Fare

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