Sunday, October 25, 2009
Philadelphia 3-Step Pumpkin Cheesecake
From Kraft website
2 8oz pkgs cream cheese, softenend
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1/2 tsp ground cinnamon
dash ground cloves
dash ground nutmeg
1 graham cracker crust
Preheat oven to 350.
Beat cream cheese, pumpkin, sugar, vanilla, and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Cheesecake is my favorite dessert, but I'm not a fan of the time consuming ones that involve a water bath, so I frequently make recipes found on the Kraft website. I've made this one before, and it tastes just like pumpkin pie but with a cheesecake consistency. Great for fall!
It's rare that I can make a cheesecake that doesn't crack in the middle. I'll have to work on that.