Pumpkin Chiffon Cheesecake
|Cream cheese||8 Ounce, softened (1 package)|
|Canned pumpkin puree||10 Ounce|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|9 inch graham cracker crust||1 (premade)|
1. Preheat the oven to 350°F.
2. Place all the ingredients in a large bowl and blend with a whisk or fork. (It can be a little lumpy.)
3. Pour the mixture in the pie crust. Bake for 1 hour, or until the center of the pie is firm (and doesn’t juggle when you shake it). Cool Completely.
4. Cut into wedges and serve as is or topped with a generous helping of whipped cream.