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Pumpkin Chiffon Cheesecake

Your.Time.To.Cook's picture
Ingredients
  Cream cheese 8 Ounce, softened (1 package)
  Canned pumpkin puree 10 Ounce
  Eggs 3
  Brown sugar 3⁄4 Cup (12 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  9 inch graham cracker crust 1 (premade)
Directions

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.

This recipe is excerpted from Your Time to Cook.
Copyright © 2010 by Robert L. Blakeslee. Square One Publishers.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Ingredient: 
Pumpkin
Servings: 
8

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