Super Easy Pumpkin Cheesecake

BY: JANET CRAIG

Thanksgiving is right around the corner, and if you’re the type who can’t get through the weekend without enjoying a slice or two of delicious pumpkin pie, Chef Janet Craig has nabbed this recipe from the Kraft website just for you.

This recipe offers the best of both worlds: it’s super easy to make but you still get to enjoy the ‘I made it myself’ bragging rights and taste its homemade goodness.

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Crust

1-1/4 cups graham crumbs (or use a pre-formed graham crust from the supermarket)
1/3 cup butter, melted

Filling

1 pkg. (8 oz) brick cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 cup whip cream

1. Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate.

2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, pumpkin and spices; mix just until blended. Pour into crust.

3. Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 8 slices. Top each slice with 1 Tbsp. of the whipped topping just before serving. Store leftover cheesecake in refrigerator. Freezes well.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

 

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