Pumpkin Pie Cheesecake

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3 hours Prep: 20 minutes Cook: 1 hours

358 calories per serving view nutrition facts

Ingredients

3	tablespoons	butter	or margarine, melted
8	ounces	cream cheese	softened
1	can	milk, sweetened condensed
16	ounces	pumpkin (canned)
2	teaspoons	pumpkin pie spice
1/2	teaspoon	salt
1	teaspoon	vanilla extract
2	large	eggs	beaten

Directions

Preheat oven to 350F.

Grease 9 inch pie plate. In small bowl, combine crumbs and butter; press firmly on bottom of prepared pie plate.

In large bowl, with electric mixer at medium speed, beat cream cheese until fluffy.

Gradually beat in sweetened condensed milk until smooth.

Add pumpkin, pie spice, salt and vanilla; mix well.

Stir in eggs. Pour mixture into prepared crust.

Bake 50-55 minutes, or until center is set. Cool in pan on wire rack.

Refrigerate 2 hours, or until chilled.

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Low-Fat Whipped Topping (Home-made)

This works fairly well, make certain you whip it up on the highest speed your mixer can go for a good 5 to 10 minutes and it fluffs up nicely. I found that it's a good idea to use it fairly quickly. After sitting for the while it seemed to gel up quite stiffly. Was able to re-whip it for 5 to 10 minutes and get it back to a nice creamy texture again however. Good to experiment with and works great when mixed into a mousse.

Reviewed by sean