Pumpkin pie cheesecake

Yield: 6 Servings

Measure Ingredient
16 ounces Soft Cream Cheese
¾ cup Sugar
2 \N Eggs
16 ounces Can Pumpkin
½ teaspoon Cinnamon
½ teaspoon Ginger
1 \N 9\" Graham cracker pie crust
1 \N Egg yolk

Mix 2-8oz. Soft cream cheese, ¾ C. sugar & 2 eggs, beat till smooth. Add 16 oz. C. pumpkin, ½ t. Ginger & 1½ t. cinnamon. Brush the pie crust with egg yolk & bake 350F for 5 minutes. Pour combined ingriedients in pie crust & bake 350F 40-50 minutes. Cool & put in Refrigerator for a few hours to firm. (The reason for the 5 minute bake on the pie crust is so it won't get soggy)..

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From: Date: 05/30 File

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