PUMPKIN CHEESECAKE II
Number Of Ingredients 14
Steps:
- 1. In small bowl toss together cookie crumbs and margarine or butter. Press onto bottom of 8 x 8 x 2-inch baking pan.2. In large mixing bowl beat cream cheese, 3/4 cup sugar and flour on medium speed of electric mixer until fluffy. Add pumpkin, cinnamon, ginger and nutmeg. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.3. Pour over crust. Bake at 350°F about 45 minutes or until almost set.4. In small bowl stir together sour cream 2 tablespoons sugar and vanilla. Spread over hot cheesecake. Cool on wire rack for 30 minutes. Refrigerate at least 4 hours.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
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Md Kauser
[email protected]This cheesecake looks so delicious! I can't wait to try it.
John Snow
[email protected]I'm allergic to nuts, so I substituted graham cracker crumbs for the Oreo cookie crust. It turned out great!
SCROOJ YO
[email protected]This recipe is missing some key ingredients. It's not a complete recipe.
Lerato Sehole
[email protected]I'm not sure what I did wrong, but my cheesecake turned out really dense. It wasn't very good.
Rahana Akter
[email protected]This was the best pumpkin cheesecake I've ever had. I will definitely be making it again.
Ahmed Amin
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it!
Star Place TV
[email protected]This was my first time making a pumpkin cheesecake, and it turned out great! The recipe was easy to follow and the cheesecake was delicious.
rubi khadka
[email protected]I'm not usually a fan of pumpkin pie, but this cheesecake changed my mind. The cheesecake was so creamy and rich, and the pumpkin flavor was just right.
HAMJA mary
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The crust was perfectly graham crackery and the filling was smooth and creamy. I loved the hint of nutmeg and cinnamon.