Pumpkin Cheesecake I
Pumpkin Cheesecake I is an moderately easy dinner. Made with 4 (8 oz.) pkg. cream cheese (or 2 regular, 2 light), 1 c. sugar, 1 1/2 c. brown sugar, 5 eggs, beaten, or equivalent egg substitute and 2 c. canned pumpkin, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Preheat oven to 325Β°.
Beat cream cheese and sugars until fluffy.
Add eggs gradually.
Mix in remaining ingredients. Butter a 9-inch spring-form pan.
Coat with graham cracker crumbs. Fill with batter.
Bake cheesecake for 80 minutes or until it is firm around the edges.
Turn off oven and let cheesecake stand in cooling oven for 30 minutes.
Remove and cool completely on rack. Good served with whipped topping.
π· Perfect Pairings
Complete your meal with these
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