u continue to prepare the cheesecake.
Filling preparation:
rom oven; cool.
For Cheesecake Filling: Beat the cream cheese
b>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
rown sugar until smooth. Add pumpkin, vanilla, eggs and pie spice
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.
illing, lightly whisk together the pumpkin and spices in a small
ntil almost set.
Remove cheesecake from oven; gently run a
-inch springform pan).
Cheesecake: Beat together cream cheese,
eftovers.
NOTE: The original recipe said that the glaze is
br>Swirl and bake the cheesecake: Place the springform pan into
her ingredients except eggs and pumpkin.
When completely mixed (
edium mixing bowl stir together pumpkin, half-and-half or light
uty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix
t aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
bowl whisk together the pumpkin, the egg, the cinnamon, the
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1