June 13, 2011 § Leave a comment
I hope you enjoy this recipe. This is very easy to make and tastes better if made the day before serving. There is one important difference from baking other cheesecakes is that you do not use a water bath for this dessert. Enjoy!
- 3, packages cream cheese
- 1, can of eagle brand milk
- 1, can pumpkin puree
- 3, eggs
- 1, cup sugar
- 1, cup half/half or cream
- 1, tablespoon of pumpkin spice or allspice (this seems like a lot but you are absorbing a lot of dairy)
- 1, teaspoon vanilla extract or almond extract (preference)
Begin creaming one item at a time in a heavy mixer (kitchenaide, etc). Start with your cream cheese, add sugar, etc… Put filling in crust-prepared spring form pan and bake in a preheated 350° oven for 1 hour to 1 hour and 15 minutes (do not over-bake) Do Not Use Water Bath for this Recipe.
- 1, package cream cheese
- 2, cups cool whip
- 1/2, cup caramel ice cream topping
- 1/2, cup toasted pecan pieces (optional)
Mix cream cheese and caramel until blended thoroughly. Blend in the cool whip (it will not break down so it is not necessary to fold. Top the cheesecake and add toasted pecans, if desired.
I prefer to crush pecan sandies with melted butter but any crust will do
Source: Kenneth Bargers