Fluffy Pumpkin Cheesecake pie

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TweetyBird

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Ingredients 12 ounces cream cheese softened
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
2 eggs
1 cup canned pumpkin
1 keebler ready crust graham pie crust


1. in large mixing bowl cream cheese on medium speed of eletric mixer until fluffy.

2. add eggs, one at a time, mixing until just combined after each addition. stir in pumpkin.

3. pour into crust. bake at 350 fpr 30 to 35 min. or until center is almost set. cool for 1 hr then refrigerate ay least 3 hrs.

*Note: soften cream in microwave at high for 15 to 20 seconds.

Note: may substitue 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger n 1/8 teaspoon ground cloves in place of pumpkin pie spice


have a enjoy eat!
 
That sounds so delicious, I am gotta make that on Christmas Day to give it a try. I'm sure it would taste as good as it describe. I wrote it down and put it in my cook book. Thanks for sharing Tania! I appreciated it. :thumb:

Oh and by the way have you tried it yet? How good it is between the scale of 1 to 10?
 
Mmmm...gotta try this--looks delicious! *cuts down or take out completely the spice*...well well, looks like Cheri-tootsie-sis is gonna make it, guess I'll try it then-- *grins*...thanks for sharing this one here TweetyBird and wondering how you will 'rate' this on the scale of 1-10 that Cheri asked you--.
 
Cheri said:
That sounds so delicious, I am gotta make that on Christmas Day to give it a try. I'm sure it would taste as good as it describe. I wrote it down and put it in my cook book. Thanks for sharing Tania! I appreciated it. :thumb:

Oh and by the way have you tried it yet? How good it is between the scale of 1 to 10?
Click to expand...
honest with u MORE THAN 10!!!! IT SOOOOOOOOOO GREAT TASTE!
 
Roadrunner said:
Mmmm...gotta try this--looks delicious! *cuts down or take out completely the spice*...well well, looks like Cheri-tootsie-sis is gonna make it, guess I'll try it then-- *grins*...thanks for sharing this one here TweetyBird and wondering how you will 'rate' this on the scale of 1-10 that Cheri asked you--.
Click to expand...
yw anytime let me know if u like it!
 
Roadrunner said:
well well, looks like Cheri-tootsie-sis is gonna make it, guess I'll try it then-- *grins*...
Click to expand...


*ahem* bro? I didn't say I'll make it on Christmas Eve, I said Christmas Day therefore that would be at my house. *grins* Ask ^Angel^ to make you one, Oh that's right she doesn't like "pumpkin" Ouch bro. :rofl:
 
TweetyBird said:
honest with u MORE THAN 10!!!! IT SOOOOOOOOOO GREAT TASTE!
Click to expand...


Oh man! I cannot wait to smack my lips on Christmas Day. :dance2:
 
RosesNY already posted this same recipe a while ago and I made it for Thanksgiving. Ohhhhhhh it was sooooooo delicious!!!!! Am gonna make it again really soon :)
 
I made mine a different way because the one I tried from you, Tweetbirdie it wasn't too fluffy. I like it thicker.

Pumpkin Cheesecake:

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.


I tried this and it taste much better and fluffy. ;)
 
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