u continue to prepare the cheesecake.
Filling preparation:
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
br>In blender, place all cheesecake ingredients. Cover; blend on high
b>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.
Heat oven to 350\u00b0F; lightly grease pie plate, 9x1-1/4 inches.
Place all ingredients except sour cream, sugar and vanilla in blender. Cover and blend on high speed about 2 minutes, stopping and stirring occasionally, until smooth. Pour into pie plate.
Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
Mix sour cream, sugar, and vanilla together.
Carefully spread sour cream on top of the cheesecake. Refrigerate at least 3 hours until chilled.
Follow the no bake instructions on the Graham Cracker Crust (Egg and bake)
Mix everything together.
Add everything into Pie crust.
Place in refrigerator until set (approx 3 hours).
Serve.
*** I usually make two pies because otherwise half of my pumpkin goes to waste.
Place first 5 ingredients in food processor; process until smooth, about 2 minutes.
Add pumpkin and remaining ingredients; process until combined.
Pour into 9-inch nonstick pie pan.
Bake in preheated 350\u00b0 oven for 1 hour.
Let cool.
Cover and refrigerate until firm, at least 5 hours or overnight.
Enjoy! Makes 8 servings.
eat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice
Preheat oven to 350\u00b0. Brush egg yolk on pie crust. Bake for 5 minutes; set aside. Combine the cheese, sugar and eggs in a large mixing bowl and beat on medium speed until smooth. Add spices and pumpkin; continue mixing until well blended. Spoon mixture into pie crust and bake 40 to 45 minutes or until set. Let cool; refrigerate for several hours or overnight. Serve plain with
a dollop of whipped cream or scoop of ice cream. Serves 12.
heese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat
inutes.
Combine cream cheese, pumpkin puree, and white sugar in
eat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
ream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour
t aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
illers that might prevent the cheesecake from setting properly. Never substitute
-inch springform pan).
Cheesecake: Beat together cream cheese,
br>Other variations: Try the recipe with vanilla pudding and pie