I love pumpkin pie and cheese so this is a perfect combination for me. I hope you enjoy the wonderful flavor of pumpkin pie in a cheesecake. It is creamy and solid while having that wonderful pupkin pie flavor. This is a Wonderful cheesecake. I hope you enjoy it as much as we do.
Pumpkin Pie Cheesecake
2 Large Graham Cracker Crust
¼ cup all purpose flour
1 Tablespoon Pumpkin Pie Spice
1 - 15 oz can Plain Pumpkin
3 packages Cream Cheese (softened)
1 cup plus 3 Tablespoon Brown Sugar
2/3 cup granulated Sugar
4 eggs
Mix everything except eggs, mixing well after each addition. After mixed well, add eggs, do not mix too long after the eggs have been added.
Bake 325 oven till set in the middle.
Tip: Before heating the oven, place small baking pan with 1-2 cups water on oven rack below the center rack. This will prevent the pie from cracking as much. Leave the water in oven during the baking and cooling process.
Place pie to cool for at least 6 hours.
Top with whipped topping and sprinkle with pumpkin pie spice


Comments: 46
I love cheesecake. :)
Vivian,
I dont know. If you try it, let me know how it was with the tofu
=+)
25 days to go...
I'LL HAVE TO TRY THIS RECIPE - YUM!
Sorry, It made nice thick cheesecake. Yummy.
Yes, I have given you the recipe. We love it. I made two last night and Roger has already demolished one of them. :) What he did not eat, he took in his lunch bucket for tonight. :)
This sounds way easier than the one my mom or I make.