Monday, October 8, 2012

Pumpkin Cheesecake

Made this for the first time last year for Thanksgiving, and it was awesome! Plan to make this a tradition, liked it even more than regular pumpkin pie. Found it originally here, but there are so many different versions there decided to put it here for quick reference :)

INGREDIENTS:
  • 2 (8 oz.) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 1 (9") prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 tsp. ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping thawed (Optional)
PREPARATION:
  1. Preheat oven to 325 degrees F
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 
  4. Bake in preheated oven for 35-40 min., or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover w/ whipped topping before serving.