Thursday, November 7, 2013

Pumkin Cheesecake Recipe

CRUST 3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg
FILLING 1 c Cream cheese (1/2 lb or 250g
1/4 c Sugar
1 lg Egg 2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon 1/4 ts Cloves

GARNISH Whipped cream or topping In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8 pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg.
Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.

Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.

Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 using Graham Cracker Crust from
Choice Cooking and Mock Whipped Cream from Jean Anderson Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.

Pumkin Cheesecake Recipe

Enjoy this Pumpkin Cheesecake Recipe from

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