Fluffy Pumpkin Pie Cheesecake
Pumpkin Pie Cheesecake recipe
Yield
16 servingsPrep
20 minCook
1 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 16 | ounces |
canned pumpkin purée
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine, melted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
beaten |
|
Directions
Preheat oven to 350℉ (180℃).
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 to 55 minutes, or until center is set. Cool in pan on wire rack.
Refrigerate 2 hours, or until chilled.
