Pumpkin pie cheesecake rbtn28a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Soft Cream Cheese |
| ¾ | cup | Sugar |
| 2 | eaches | Eggs |
| 16 | ounces | Can Pumpkin |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| 1 | each | 9\" Graham cracker pie crust |
| 1 | each | Egg yolk |
Directions
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)..