This is now a must have at most holiday get-togethers. And, I must confess I prefer it over the traditional pumpkin pie. Here is a super simple recipe that anyone can follow.
This specific recipe will make two 8" cheesecakes...Or a 9" cheese cake and a few smaller ones.
Ingredients:
Graham cracker crust (8" or 9", see above)
1 can of pumpkin puree (15oz)
2 packages of cream cheese, softened (8oz packages)
2/3 cup sugar
2 teas pumpkin pie spice
1 teas cinnamon
2 eggs
Instructions:
Preheat oven to 350*. Beat cream cheese in large mixing bowl until fluffy....it is smart to start with softened cream cheese, otherwise you will have chunky cheesecake...Add your sugar, pumpkin pie spice, and cinnamon. Blend well. Add eggs one at a time and blend together. Add pumpkin puree and mix until silky smooth. It will be a very light orange color...
Pour batter into your pie crust(s). Sprinkle some cinnamon on top if you wish. Bake for 35-40 minutes until the center is almost set. Cool for 1 hour and then refrigerate for 3-4 hours before serving. Serve with whipped cream.
Enjoy!
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