Here's one of my holiday favorites. I think I got it on allrecipes.com or in the Kraft Kitchens magazine, but I can't remember for sure. It's got a great pumpkin taste, but is a little lighter than pumpkin pie. I've been making it the last two years for Thanksgiving, and everyone loves it!
2 (8 oz.) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9-inch) prepared graham cracker crust
Whipped cream for topping
Directions: Preheat oven to 325 degrees. In large bowl combine cream cheese, sugar, and canilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35-40 minutes or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipping cream immediately before serving.
5 comments:
This sounds great. I wonder if I could make it with splenda?
I'll bet it would work with Splenda. If you try it, let me know if it works!
Um...yummy!
Am I reading this right? You just use a regular pie crust? None of that spring-form pan stuff that makes cheesecake so difficult (for me)? Wohoo!
I made one with half sugar/half splenda and it was fantastic. Tonight I'm going to make one with Splenda only (or maybe a tiny bit of sugar) and no crust for an even more South Beach option.
I'll be posting this on my blog on Saturday.
Glad it worked!
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