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Cheesecake, Pumpkin Spiced II (D/P, TNT)
Source: Self
Serves: 9-12

2 8-ounce containers softened cream cheese (I use the dairy-free kind)
1/2 cup sucralose-type sweetener granules or sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon apple pie spice or pumpkin pie spice

Preheat oven to 325°F.

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

Remove 1 cup of batter and spread in bottom of an 8" or 9" greased baking dish.

Add canned pumpkin, cinnamon, and apple pie spice or pumpkin pie spice. Spread carefully over the first layer.

Bake 35-45 minutes, or until center is almost set. Cool, then chill in refrigerator for several hours, or overnight.

Poster's Notes:
I used a 9"x13" pan and it came out really thin, although delicious. A pie crust would probably be great too; I happen not to like crust.

If you make it in too big a pan, like I did, it will need less cooking time. I'm sorry this part is not more clear, but the original recipe didn't give a pan size so I had to guess.

Posted by Etti Shapiro

Nutritional Info Per Serving: N/A