Yummy Pumpkin Cheesecake
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 cup frozen whipped topping, thawed or whipped cream
DIRECTIONS
Preheat oven to 325 degrees F
In a large bowl, combine cream cheese, sugar and vanilla. 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, and nutmeg to the remaining batter and stir gently until well blended.
spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 cup frozen whipped topping, thawed or whipped cream
DIRECTIONS
Preheat oven to 325 degrees F
In a large bowl, combine cream cheese, sugar and vanilla. 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, and nutmeg to the remaining batter and stir gently until well blended.
spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
posted by Tuesday Girl at 8:21 AM
1 Comments:
Oh my Goodness, All these yummy recipes...I might even start to cook with the temptation here...
Thanks for visiting my site too...
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