FLUFFY PUMPKIN CHEESECAKE PIE
I found this recipe on the back of a Graham Cracker pie crust. So, I made it and it's so good and FLUFFY. The pumpkin and the spices blended good together. The cream cheese works fine!!! I put whipped topping from a can, and grated fresh nutmeg on top. ****** GOOOOOOD!!!******
Provided by Bobby (*_*)
Categories Other Desserts
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. In large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.
- 2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
- 3. Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
- 4. Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving. Garnish as desired. Store in refrigerator.
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