Copycat Cheesecake, Easy Pumpkin Cheesecake
Sunday 8 December 2019
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I love pumpkin cheese cake. I consider it a favorite anytime - not only during the Halloween or Thanksgiving season. Sadly, most restaurants and supermarkets only offer pumpkin cheese cake during the holidays, and that doesn't really help when I experience cravings in mid-May
Ingredient
- 1 cup canned pumpkin
- 1 container (size 8 ounces) cold whip
- 1 (8 ounce) soft cream cheese package
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1 graham crackers prepared 9 "
For the Edges
- 1 teaspoon. Sugar
- 1 1/2 cups of graham crumbs
- 5 Tbsp. butter, melted
To Fill
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 3 (8 ounces) packet of cream cheese, softened
- 1 glass of sugar
- 1 teaspoon. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/4 tsp. Nutmeg
- Whipped cream
Instruction
- Mix crust together, only until coated and crushed. Press down and 2/3 over the side of the 8 "springform skillet. Bake for 5 minutes at 350. Set aside.
- Mix cheese, sugar, and vanilla in a large bowl, stir until blended with an electric mixer. add pumpkin eggs, and spices, beat until smooth and soft. Pour into crust.
- Bake for 60-70 min. or until the top turns a little darker. Remove from the oven and leave it to room temperature, then cool.
- After it is completely cold, remove the side of the pan and cut it. Serve with whipped cream.
Directions
- Beat the cream cheese, pumpkin, sugar, and pumpkin pie seasoning in a large bowl with a wire whisk or electric mixer until smooth. Stir the shake topping gently. Spoon into crust.
- Refrigerate for three hours or until ready. Decorate as desired.
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