u continue to prepare the cheesecake.
Filling preparation:
b>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
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.
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,
ream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour
illing, lightly whisk together the pumpkin and spices in a small
he sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt
separate bowl, mix together pumpkin pie filling and Greek yogurt
pringform pan.
Bake the cheesecake for 45 minutes. It should
ot overmix.
Fold in pumpkin. Pour mixture into prepared crust
eftovers.
NOTE: The original recipe said that the glaze is
n a bowl, stir together pumpkin, brown sugar, eggs, evaporated milk
owl, beat eggs, stir in pumpkin, stir in spice mixture.
her ingredients except eggs and pumpkin.
When completely mixed (with