Pumpkin Cheesecake

16 oz. cream cheese softened
½ c sugar
½ tsp. vanilla
2 eggs
½ c canned pumpkin
½ tsp. ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust (6 ounces or 9 inches)

Mix cream cheese, sugar and vanilla with electric mixer on med. speed until well blended. Add eggs; mix well. Remove 1cup batter to use later; then stir in pumpkin and spices from above. Pour the 1 cup plain batter into crust. Pour pumpkin and spice mixture on top of that plain layer. Bake at 350° for approximately 40 minutes until center is almost set. Cool. Refrigerate 3 hours or overnight. Serve and ENJOY!

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Remember Your Great Southern Chefs
by Chris Tramel


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