Wednesday, December 11, 2013

Easy Pumpkin Cheesecake

Pumpkin Cheesecake photo 0327C0D2-DCA8-4FBC-8A65-E5AF34C8ED62_zpsv3fshdak.jpgHolidays mean Cheesecake for dessert in our house. With the convenience of ready made cookie or graham cracker crusts, this one couldn't be easier. Believe me, I know how to make one from scratch, including the crust and using a spring form pan, but when rushed, this is a great alternative.

I keep a few ready made crumb crusts on hand, usually from my local Dollar store and use for a variety of refrigerator type pudding, cream pies or a Peanut Butter Pie

This recipe uses just a half cup of pumpkin filling, so you could make several pies from a 15 oz. can or use the remainder for pumpkin bread, muffins cookies, a pie, or even soup!

To make it even easier I use whipped topping in a spray can to decorate a slice before serving.

Pumpkin Cheesecake photo EAADACDF-E16A-4FCB-8D89-240112C1DB72_zpsi3ycsknv.jpg
Pumpkin Cheesecake
2 pkg. (8 oz. each) softened cream cheese
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
1 9-inch graham cracker pie crust, or crust of choice
1 cup whipped topping

Pumpkin Cheesecake photo 6A9C8440-771F-4464-9610-046836064648_zpsdwaiovqc.jpg
Pumpkin Cheesecake photo EC6DE2DB-F0FD-413C-A2B4-83DBF8B341EF_zpsex2bosju.jpgPreheat oven to 350 
Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended. Add eggs; beat until blended. Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in the refrigerator. Serves 8 to 10.

Estimated cost $4.00 or less; .50 cents or less per serving.