Pumpkin cheesecake
(for a 10" pre-made crust)
The mixing bowl
Ingredients:
| 16 oz | Cream cheese, softened |
| 1 cup | Pumpkin |
| 1/2 cup | Sugar |
| 1 tsp | Ground cinnamon |
| 1/2 tsp | Ground ginger |
| 1/4 tsp | Ground nutmeg |
| 1/4 tsp | Ground cloves |
| 1/2 tsp | Vanilla |
| 3 | Eggs |
| 1 | 10" Graham cracker pie crust (pre-made) |
The finished cheesecake
Preparation:
Mix cream cheese, pumpkin, sugar at low speed until blended. Add spices and eggs, blend at medium. Pour into crust. Bake at 350 degrees for 50 minutes. Let cool for two hours, then refrigerate. Serves one (me!)
Mmmm... Pie, with whipped cream
Notes:
This was the first, and probably one of the best. The pumpkin and cream cheese compliment each other perfectly, the pumpkin keeping the mixture moist, the cream cheese keeping it thick and rich.
