Pumpkin Cheesecake Recipe
This is a recipe I adapted from allrecipes.com. It is super yummy. I'll be running a sale from Black Friday to Cyber Monday. For 15% off your order, please use the code: PUMPKINBLOG
Happy Thanksgiving!
Ingredients
- 2 (8 ounce) packages cream cheese, softened - I used Philadelphia Cream Cheese 1/3 Less Fat
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 c sour cream - I used a light one
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin pie filling
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
- Preheat oven to 350 degrees F (about 146 degrees C)
- In a large bowl, beat cream cheese. Add sugar and vanilla and beat until smooth. Blend in eggs one at a time. Fold in the sour cream. 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 in a water bath* for 60 minutes, or until center is almost set. Allow to sit in the turned off oven with the door open for another hour, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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Courtesy : http://beadsinthebelfry.blogspot.com/
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