Cheesecake is one of my favorite dishes to make and it can be made in a variety of different ways. Here is a great recipe for pumpkin cheesecake. This cheesecake recipe can also be used for both butternut squash and sweet potato instead of pumpkin. Any season is good for cheesecake, especially during the holidays.
8 ounces of cream cheese, softened
2/3 cup sugar
2 teaspoons pumpkin pie spice (Optional: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves)
One can (15 ounce) pumpkin (Optional: butternut squash or sweet potato)
1 Keebler, Ready Crust, Graham Pie Crust
In large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy or by hand. Add eggs, one at a time, mixing until combined after each addition. Stir in pumpkin. Pour into crust. Place crust on baking sheet. Bake at 350°F for about 40 minutes or until center is almost set. Cool for 1 hour on wire rack or countertop. Refrigerate at least 3 hours. Garnish as desired with any topping you prefer. Store in refrigerator and makes 10 servings.
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