Pumpkin Cheesecake RecipePUMPKIN CHEESECAKE 2 pkg (8oz each) Philadelphia fat free cream cheese, softened
Mix the cream cheese with sugar and vanilla using an electric mixer on medium speed. Mix until well blended. Add eggs and mix until blended but don't overbeat after adding the eggs. Remove 1 cup batter and stir in pumpkin and spices. Spray a 9-inch pie plate with no stick cooking spray and sprinkle bottom with crumbs. Pour the remaining plain batter into crust. Top with pumpkin batter. Bake at 325F for 40 minutes or until center is almost set. Cool and refrigerate for three hours or overnight. Top each serving with 1 tbsp of the whipped topping. Pumpkin cheesecake is perfect for thanksgiving and halloween when there is plenty of pumpkings around anyway, but did you know that the most popular month for making pumpkin cheesecake is January and that pumpkin cheesecake is way pupular during most of winter from November to Mars. This recipe is part if the cheesecake cookbook 91 Cheesecake Recipes Add to Your Social Bookmarks Just by Clicking Below:
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