Saturday, January 31, 2009

Pumpkin Cheesecake (Kari)


This is sooooooo simple. Plus- I've had people who didn't like Pumpkin Pie love this. You could use a homemade crust too. I usually do a Nilla wafer/Graham cracker combo with butter.

Pumpkin Cheesecake
2 (8oz.) pkg. cream cheese softened.
1/2 C sugar
1/2 tsp. vanilla
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 C pumpkin puree
1/2 tsp. cinnamon
1 pinch cloves
1 pinch nutmeg
1/2 C. CoolWhip

-Preheat oven to 325.
-Large bowl- Combine CCheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.
-Remove 1 C. batter and spread into bottom of crust. Set aside.
-Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until blended. Carefully spread over the batter in the crust.
-Bake for 35-40 minutes until center is almost set. Allow to cool. Refrigerate for 3 hrs or overnight.
-Top with coolwhip and serve.

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