pumpkin cheesecake
Today was Canadian Thanksgiving, and since my hubby is Canadian, I made a pumpkin cheesecake so that he wouldn't feel that Canada was unfeted today. Here are some pictures of it. I finally got the whole pie picture to load, too.
Recipe for easy pumpkin cheesecake:
Ingredients
1 package (8 oz.) cream cheese
1 can (16 oz.) pumpkin
1/2 cup packed brown sugar
2 eggs
1 8" ready pie crust
1 tub of Cool Whip
1 t. vanilla extract
1 t. cinnamon and 1/2 t. allspice OR
1 scant t. cinnamon, scant 1/2 t. ginger, scant 1/4 t. ground cloves
Instructions
Soften cream cheese to room temperature. Beat cream cheese, 3/4 of the can of pumpkin, brown sugar, vanilla, and spices with a hand mixer. Add eggs to mixture. Beat well. Pour into crust. Bake at 350 degrees 30-40 minutes or until center is set. Cool on a rack for one hour. Stir together remaining 1/4 can of pumpkin and Cool Whip. Serve pie warm or chilled with a dollop of Cool Whip and a sprinkling of cinnamon. Keep pie refrigerated.
Recipe for easy pumpkin cheesecake:
Ingredients
1 package (8 oz.) cream cheese
1 can (16 oz.) pumpkin
1/2 cup packed brown sugar
2 eggs
1 8" ready pie crust
1 tub of Cool Whip
1 t. vanilla extract
1 t. cinnamon and 1/2 t. allspice OR
1 scant t. cinnamon, scant 1/2 t. ginger, scant 1/4 t. ground cloves
Instructions
Soften cream cheese to room temperature. Beat cream cheese, 3/4 of the can of pumpkin, brown sugar, vanilla, and spices with a hand mixer. Add eggs to mixture. Beat well. Pour into crust. Bake at 350 degrees 30-40 minutes or until center is set. Cool on a rack for one hour. Stir together remaining 1/4 can of pumpkin and Cool Whip. Serve pie warm or chilled with a dollop of Cool Whip and a sprinkling of cinnamon. Keep pie refrigerated.
posted by Elizabeth at 7:07 PM
2 Comments:
It looks like it turned out good. I hope y'all had a nice Thanksgiving.
I've got to try this. I love pumpkin and I love cheesecake, so how could I not love this?
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