
| Pumpkin Cheesecake 2
16 ounces of cream cheese, softened 1/2 cup of sugar 1/2 teaspoon of vanilla 2 eggs 1/2 cup of canned pumpkin 1/2 teaspoon of ground cinnamon Dash ground cloves Dash nutmeg 1 ready-to-use graham cracker crumb crust |
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Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350ºF. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. |