Saturday, November 23, 2013

Easy No Measure Pumpkin Cheesecake


1 1/2 cup of graham cracker
2 tbsp of sugar
1/4 cup (1/2 stick) of butter, melted

24 oz. cream cheese (3 packages), softened
1 15 oz. can of pure pumpkin
2 eggs
1 tsp of vanilla extract
3/4 tsp of cinnamon
1/4 tsp of nutmeg


Preheat oven to 350 degrees F.

For the crust, combine crumbs, sugar and melted butter. Press onto the bottom of a 9 inch springform pan. Bake for 7 minutes. Cool for 10 minutes. If you prefer, you may use a pre-made crust. This recipe makes enough filling to fill 2 premade pie crusts.

In a mixing bowl, whip the cream cheese and dulce de leche until light and fluffy. Mix in the pumpkin, eggs, vanilla, cinnamon and nutmeg until thoroughly incorporated. 

Pour into the cooled pie crust. Bake for 45 to 50 minutes or until the sides are set. Cool for 15 minutes. Refrigerate for at least 3 hours. Remove from springform pan and serve.

1 comment:

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