Cheese Npumpkin Pie Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Graham cracker crumbs,
1/4 cup: Melted butter or margarine,
1/2 tsp: Cinnamon,
1/4 cup: Sugar,
12 ounce: Cream cheese, at room temp.
3/4 cup: Sugar,
1 1/2 tbsp: Flour,
3/4 tsp: Grated lemon peel,
3/4 tsp: Grated orange peel,
3: Eggs, at room temperature
1 cup: Canned pumpkin,
1/2 tsp: Vanilla extract,
4 ounce: Can shelled pecan halves,
Directions:
1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar
in a heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press
cracker crumb mixture onto bottom and sides of pan. Heat uncovered,
in Microwave Oven 2 minutes. Allow to stand and cool. 2. Cream cream
cheese until smooth in a large, heat-resistant, non-metallic bowl. 3.
Add remaining ingredients and beat until smooth. Heat, un- covered,
in Microwave Oven 4 minutes, stirring every minute. 4. Pour into
crust and heat an additional 6 minutes or until custard is puffed
around edges and still slightly soft in center. 5. Chill at least 5
hours before serving. Arrange pecan halves on top of pie before
serving.
Source from luhu.jp
in a heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press
cracker crumb mixture onto bottom and sides of pan. Heat uncovered,
in Microwave Oven 2 minutes. Allow to stand and cool. 2. Cream cream
cheese until smooth in a large, heat-resistant, non-metallic bowl. 3.
Add remaining ingredients and beat until smooth. Heat, un- covered,
in Microwave Oven 4 minutes, stirring every minute. 4. Pour into
crust and heat an additional 6 minutes or until custard is puffed
around edges and still slightly soft in center. 5. Chill at least 5
hours before serving. Arrange pecan halves on top of pie before
serving.
Source from luhu.jp