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Pumpkin Cheesecake
By: madge
An delicious alternative to pumpkin pie! Great for a fall treat or Thanksgiving.
Details
Servings: 8 pieces
Ingredients
- 2 8 oz packages, Nuefchatel cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 can pumpkin puree
- 1-1/4 teaspoon pumpkin pie spice
- 1 9 inch graham cracker crust
Directions
- Preheat oven to 325 degrees.
- In a large bowl, beat cream cheese, sugar and vanilla until smooth. Blend in eggs one at a time.
- Add pumpkin, spice to the batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for at least 3 hours before serving.
- Top with whipped cream, if desired.