This is a recipe that I made for last year’s Thanksgiving, and it was a nice change from traditional pumpkin pie!
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
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.
i LOVE pumpkin cheesecake. absolutely love it. one of my alltime faves, i just wish the men in my life liked pumpkin.
YUM! Sounds totally delicious, as anything cheesecake is!!
This sounds amazing! I think I might have to try it. I like pumpkin pie, but I LOVE cheesecake! Thanks for sharing! Oh, and I made my way over here by Lindsay’s suggestion on facebook. 🙂