Friday, January 6, 2012

Pumpkin Cheesecake

This recipe is from my friend Tara.  I've been making it for several years now, at least once a year.  I always get compliments on it and it is SO easy to make.  Seriously, even if you don't bake or cook, you can make this.  Well, you do have to know how to use your oven, crack an egg, and use a mixer.  But if you know how to do those things, you're golden.

Pumpkin Cheesecake

1 graham cracker crust
1/2 of a cool whip container
1/2 cup canned pumpkin
2 boxes low-fat cream cheese at room temperature
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp cinnamon
dash of nutmeg

Using an electric mixer on medium speed, mix up all the ingredients except for the cool whip.  Mix until there are no more lumps in the mixture. 

Pour batter into the crust.

Put it on a cookie sheet and bake for 50 minutes at 350 degrees until a knife in the center comes out clean.  Let cool.
It's OK if the top cracks, you'll cover it with Cool Whip anyway
 Spread the cool whip on top.  Refrigerate.

1 comment:

  1. I love pumpkin cheesecake! I make it at least once a year too.


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