My family absolutely LOVES cheesecakes and they are one of the easiest and most delectable things you can make! Now, I have never made a pumpkin cheesecake until tonight. I thought I would practice it before I presented it to my family at Thanksgiving. It tastes amazing! I will not be shunned for not making the usual pumpkin pie it is that good!
I snuck a bit more nutmeg and cinnamon into mine. I love these spices so I added about 1/3tsp of each. We also like to refrigerate ours before we eat it. OH! a good thing to have around is those small pie crusts (or tins if you make your own crust)! That way if you have any extras you can have a mini cheesecake all to yourself (shhhhhhhh!) ;)
Of course you can make your own cream cheese and pie crust for this recipe and I encourage it! I just didn't have the time or patience tonight to wait any longer :) BTW I will post recipes for homemade cream cheese and a wonderful ginger snap pie crust recipe in the future!
I snuck a bit more nutmeg and cinnamon into mine. I love these spices so I added about 1/3tsp of each. We also like to refrigerate ours before we eat it. OH! a good thing to have around is those small pie crusts (or tins if you make your own crust)! That way if you have any extras you can have a mini cheesecake all to yourself (shhhhhhhh!) ;)
Of course you can make your own cream cheese and pie crust for this recipe and I encourage it! I just didn't have the time or patience tonight to wait any longer :) BTW I will post recipes for homemade cream cheese and a wonderful ginger snap pie crust recipe in the future!
Ingredients:
1 prepared pie shell (I prefer graham cracker or ginger snap)
1 8oz block of cream cheese
1c sugar
2 eggs
1c cooked pumpkin (can or roasted and pureed)
1/3c flour
1/2tsp nutmeg
1/2tsp cinnamon
Directions:
1. Preheat the oven to 350 degrees.
2. Mix cream cheese, eggs, and sugar until smooth.
3. Add pumpkin, flour, nutmeg, and cinnamon and mix together well.
4. Pour into a prepared pie shell and bake for 45 minutes depending on your oven.
5. Allow to cool completely before you serve.
1 prepared pie shell (I prefer graham cracker or ginger snap)
1 8oz block of cream cheese
1c sugar
2 eggs
1c cooked pumpkin (can or roasted and pureed)
1/3c flour
1/2tsp nutmeg
1/2tsp cinnamon
Directions:
1. Preheat the oven to 350 degrees.
2. Mix cream cheese, eggs, and sugar until smooth.
3. Add pumpkin, flour, nutmeg, and cinnamon and mix together well.
4. Pour into a prepared pie shell and bake for 45 minutes depending on your oven.
5. Allow to cool completely before you serve.
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