IMPOSSIBLE EASY PUMPKIN CHEESECAKE
This is another old favorite of mine, and my family around this time of year.This pie also makes it's own crust. I like these recipes.
Provided by Joanne Cavallone Corse
Categories Other Desserts
Time 55m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
- 2. In blender, place all ingredients except caramel topping and pecan halves. Cover: blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
- 3. Bake about 45 minutes or just until puffed and center is dry (do not overbake).Cool completely, about 1 hour.Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping: garnish with pecan halves. Store covered in refrigerator.And don't forget ladies, this pie makes it's own crust.
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Bootaan Dacal
[email protected]I'm not sure what went wrong, but this cheesecake was not good. I would not recommend this recipe.
Govind Mahato
[email protected]This cheesecake was a total disaster. I followed the recipe exactly, but it turned out runny and flavorless.
Nishaa Ansari
[email protected]I would give this recipe a 3 out of 5 stars. It was easy to make, but the flavor was just okay.
Spagooter300
[email protected]This cheesecake was a little too rich for my taste, but it was still very good.
Zaynab Mato
[email protected]I followed the recipe exactly, and the cheesecake turned out great. I would definitely recommend this recipe to others.
Faqeer Mohammad lighari Faqeer Mohammad lighari
[email protected]This is my new go-to pumpkin cheesecake recipe. It's so easy to make, and it always turns out perfect.
Paranjali Bista
[email protected]I made this cheesecake for my family, and they loved it! It was gone in no time.
mistylj11
[email protected]This cheesecake was amazing! The perfect fall dessert.
Natasha Williams
[email protected]The cheesecake was a little dense, but the flavor was good. I think I would try a different recipe next time.
AHMED GULZAR
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar next time.
Jacob Key
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cheesecake. The crust was graham cracker, which was a nice change from the traditional gingerbread crust.
harshit Krish
[email protected]This cheesecake is so easy to make, and it always turns out perfect. I love that I can use canned pumpkin, which makes it a great recipe for busy weeknights.
Kgomo Godfrey
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving dinner! The texture was creamy and smooth, and the pumpkin flavor was perfectly balanced with the spices. I will definitely be making this again next year.