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Cheesecake, Pumpkin Crustless (D, KLP, TNT)
Source: Internet
Serves: 8

2 8-ounce containers cream cheese, softened
1/2 cup sugar or sucralose (not for Pesach)
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. cinnamon
1/2 tsp. apple pie spice

Preheat oven to 325°F.

Combine cream cheese, sucralose, or sugar and vanilla. Beat until smooth. Blend in eggs, one at a time.

Remove 1 cup of batter and spread in bottom of greased baking dish. (9"x13" is ok, but makes it really thin. I would either double the recipe or make it in something smaller. A pie crust would probably work great as well.)

Add pumpkin, cinnamon, and apple pie spice. Spread carefully over first layer. Pour rest of batter over top of second layer.

Bake 35 to 45 minutes, or until center is almost set. (If you do what I did and make it in a way too big pan, it needs a much shorter cooking time.) Cool, then chill in refrigerator for several hours or overnight.

Poster's Notes:
I used pumpkin pie spice, not apple pie spice.

I made this on Thanksgiving. It was a hit. Unfortunately, I don't remember where online I found it. Enjoy!

Posted by Etti Shapiro

Nutritional Info Per Serving: N/A