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