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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 2 packages Cream Cheese (8 Ounce Packages), Room Temperature
- 1 teaspoon Vanilla
- 1/2 cups White Sugar
- 2 whole Eggs
- 1 whole Store-bought Or Homemade Graham Cracker Crust (8- Or 10 Inch Size)
- 1/2 cups Pumpkin Puree
- 1 teaspoon Cinnamon
- 1/2 teaspoons Nutmeg
- 2 pinches Ground Cloves
Method
- 1. Preheat oven to 325 F.
- 2. In the bowl of your stand mixer beat cream cheese (must be room temp or you will get lumps), vanilla and sugar. Blend in 1 egg at a time.
- 3. Remove one cup of the batter and spread it on the bottom of the crust (I used a ten inch crust). Set the crust aside.
- 4. Add pumpkin and spices to the remainder of the cream cheese batter and mix until well blended. Gently add this over the batter already in the crust.
- 5. Bake for about 45 minutes (your bake time will vary, especially if you use an 8 inch crust).
- 6. When done and it just barely jiggles in the center remove it from the oven. Allow to cool and then put in fridge for a minimum of 3 hours or overnight.
- 7. Add whipping topping, if desired at time of serving.
