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Sunday, April 25, 2010

Pumpkin Cheesecake

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
2 eggs
1 Graham Cracker Crust (6 oz.)
1 cup thawed Whipped Topping

Preheat oven to 350 degrees. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

Pour into crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.

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