I made a pumpkin cheesecake - YUMMY
I had a request for the recipe and I'm always happy to share:
1/2 cup pecans, coarsely chopped
2 pkgs. cream cheese (8 oz. each), softened
3/4 cup sugar/splenda
2 tsp. vanilla extract
1 1/2 cups pumpkin puree
1/2 cup sour cream
1 TBS. pumpkin pie spice
pinch of salt
1) Preheat oven to 300
2) Butter the bottom and sides of a 9 1/2 cheesecake pan. Sprinkle pecans evenly over bottom of pan.
3) In a large mixing bowl, use an eclectic mixer to beat cream cheese, sugar, and vanilla until fluffy.
4) Add the pumpkin and sour cream, mixing thoroughly. Add eggs and mix thoroughly. Mix in pumpkin pie spice and salt.
5) Pour the batter over the nuts in the pan. Bake for 55-60 minutes or until knife comes out clean. Cool for 20 minutes. Chill at least 2 hours before serving.
Yield: 12 servings
*I don't have a cheesecake pan, so I used a 9 inch pie dish and it worked great, except there was enough leftover batter for a second smaller pie. So really this recipe could make 2 pie sized cheesecakes : )
Blessings, Beth Ann