Receta Pumpkin Cheesecake
Pumpkin Cheesecake
I am a huge pumpkin pie lover! So when I saw this recipe in a magazine, I tore it out, ran to the store and purchased the ingredients. The recipe is from Philadelphia Cream Cheese, so go figure it uses 4 packages of cream cheese!! I used 3 packages of reduced fat and 1 regular package (because I already had it on hand). I didn’t compare side to side (I only made 1 cake) but I can assure you that this was moist and creamy and you probably would never know it is reduced fat unless I told you…
Pumpkin Cheesecake
INGREDIENTS:
- 38 Nabisco Ginger Snaps
- 1/4 cup pecans
- 1/4 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 can (15 ounces) pumpkin
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 4 eggs
- 1 cup Cool Whip-thawed
- 1/2 teaspoon ground nutmeg
DIRECTIONS:
Preheat oven to 325 degrees. Mix the Ginger Snaps and pecans in a food processor and pulse until fine, add the melted butter; press onto bottom and up 1 inch of a 9 inch springform pan. Beat cream cheese and sugar in mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hour 20 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate after 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg
Recipe from www.spreadphilly.com