Pumpkin Pie Cheesecake Rbtn28a Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
16 ounce: Soft Cream Cheese,
1/2 tsp: Cinnamon,
3/4 cup: Sugar,
1/2 tsp: Ginger,
2 each: Eggs,
1 each: 9" Graham cracker pie crust,
16 ounce: Can Pumpkin,
1 each: Egg yolk,
Directions:
Mix 2-8oz. Soft cream cheese, 3/4 C. sugar & 2 eggs, beat till
smooth. Add 16 oz. C. pumpkin, 1/2 t. Ginger & 1 1/2 t. cinnamon.
Brush the pie crust with egg yolk & bake 350F for 5 minutes. Pour
combined ingriedients in pie crust & bake 350F 40-50 minutes. Cool &
put in Refrigerator for a few hours to firm. (The reason for the 5
minute bake on the pie crust is so it wont get soggy)..
Source from luhu.jp
smooth. Add 16 oz. C. pumpkin, 1/2 t. Ginger & 1 1/2 t. cinnamon.
Brush the pie crust with egg yolk & bake 350F for 5 minutes. Pour
combined ingriedients in pie crust & bake 350F 40-50 minutes. Cool &
put in Refrigerator for a few hours to firm. (The reason for the 5
minute bake on the pie crust is so it wont get soggy)..
Source from luhu.jp