City Times

Issue date: 10/20/09 Section: Features

Media Credit: Bri Heath [Click to enlarge]

SWEET PUMPKIN PIE CHEESECAKE

Ingredients:

2 Honey Maid Graham Cracker Crumb Crusts

1 3/4 cup granulated sugar

1 1/4 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon vanilla

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/3 cup butter or margarine, melted

4 cups Cream Cheese, softened

1 15 ounce can pure pumpkin

1 12 ounce can evaporated milk

6 eggs



Directions:

HEAT oven to 375°F

BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add 4 eggs, and blend. Set aside

MIX three -fourths cup sugar, cinnamon, nutmeg, salt, ginger and cloves in small bowl. Beat 2 eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR cream cheese mixture into pumpkin mixture, and slowly MIX together on low.

POUR new mix into graham cracker pie crusts.

BAKE for 20 min at 375 F. Reduce to 325 F and bake for 45-55 minutes, or until set and knife inserted in middle comes out clean.

REFRIGERATE 3-4 hours. Temperature and times may vary.

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