I love fall, almost as much as this week's Dessert Porn Friday recipe. Perfect for the holidays.
Pumpkin Cheesecake:
Beat one 8 oz package of softened cream cheese with 3 eggs, half a 15 oz can of pumkin pie filler, 1 cup sour cream, 1 tsp of cinnamon, 1 tsp of ginger, 1/2 tsp of cloves, 1/2 tsp of all spice, 1/4 cup of cornstarch, and 1 cup of sugar. Blend well. Pour into a prepared pie crust and bake in a 325 degree preheated oven. About one hour, but watch after 40 mintues for cracking. It should jiggle just a tad when it's done, but not crack. Cool completely. Top with whipped cream or cream cheese frosting. Enjoy... or as I do, hoard for yourself. Refrigerate leftovers, if there are any. (Depending on your pie pan size, this may make 2 pies).
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2 comments:
HEAVEN! Maybe I will make this for Thanksgiving!
lol. it is soooo good. i suggest it.
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