Pumpkin Cheesecake

Kim's Note:

I found this recipe on kraft foods web sit and made it at Thanksgiving, and it was a big hit with every one. I did change the spices that kraft had to fit what I had on hand at home. The one I am posting is the one with my spices that I used in my cheese cake.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8

Yield: 1.0 cheese ...

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup canned pumpkin
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 2 eggs
• 1 graham cracker pie crust

Directions:

1. Mix cream cheese, pumpkin, sugar, vanilla, cinnamon and pumpkin pie spice with mixer on medium speed until well blended.
2. Add eggs; mix until blended.
3. Pour into pie crust.
4. Bake at 350 F for 40 minutes or until center is almost set.
5. Cool Refrigerate 3 hours or overnight.

Reviews

[Melvin'sWifey]

DH and I are both cheesecake lovers. We recently tried the pumpkin cheesecake at olive garden and I wanted to make my own b/c it was so good! This recipe was so simple. I also liked just using the pumpkin pie spice instead of spending a fortune buying all those other spices separately. It's a very rich cheesecake and very tasty. I did use a bit more pumpkin that called for, b/c I wanted it a bit more orange colored than it was. Turned out perfect!

[chelleh72]

This one is excellent! I added a little all spice and ginger to mine for some extra flavor. It also works well with a nilla wafor crust vs. the graham cracker crust.

[mariahswind]

This is very yummy and easy. Only improvement I am going to attempt to do it is to lighten it a bit. Hubby loves cheesecakes but likes them to be a bit lighter in texture. So I will have to play around with my stand mixer to see how light and fluffy I can make it.