By Stephanie Phillips, allrecipes
"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."
Nutrition:
4 h 10 m, 8 servings, 426 cals
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 ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."
Nutrition:
4 h 10 m, 8 servings, 426 cals
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 ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Time:
Prep- 30 m
Cook- 40 m
Ready In- 4h 10 m
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Directions
Prep- 30 m
Cook- 40 m
Ready In- 4h 10 m
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Directions
- Preheat oven to 325 degrees F (165 degrees C).
- 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, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully 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.
Footnotes
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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