>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin pie
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
f the cheesecake to extend
u continue to prepare the cheesecake.
Filling preparation:
Preheat oven to 325\u00b0F (165\u00b0C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
heese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until
inutes.
Combine cream cheese, pumpkin puree, and white sugar in
ides of 1 (9-inch) cheesecake pan with removable bottom.
eat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo
side for now), stir in pumpkin, cinnamon & nutmeg.
Remove 3
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.
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
Refrigerate pie until the filling is set, 4 to 6 hours.
t.
Check your canned pumpkin: If it is very dense
Mix cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until blended. Pour into crust. Bake at 350\u00b0 for 40 minutes. Refrigerate for 3 hours or overnight.
In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
Stir in pumpkin.
Add eggs, and mix until blended.
Place crust on a baking sheet and pour filling into crust.
Bake at 350 for 40 minutes or until center is almost set.
Cool completely on wire rack.
Refrigerate for 3 hours or overnight.
Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.
Preheat oven to 350\u00b0.
In large bowl, combine cake mix, 1 egg, oleo, and pie spice until crumbly.
Press in bottom of 15x10 jelly roll pan.
In large bowl, beat cheese until fluffy.
Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining pie spice, and salt, mix well.
Pour over crust; sprinkle with nuts.
Bake 30 - 35 minutes or until set.
Cool. Chill; cut into bars.
Store in refrigerator.
Makes 48 bars.
Soften cream cheese in microwave at high for 15 to 20 seconds.
In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
Add sugar and spice. Beat until combined.
Add eggs, one at a time, mixing until just combined after each addition.
Stir in pumpkin.
Pour into crust.
Bake at 350\u00b0F for 35 to 40 minutes or until center is almost set.
Cool for 1 hour.
Refrigerate at least 3 hours.
ixture into a 9-inch pie plate. Set aside.
To
ach addition.
Stir in pumpkin.
Pour into crust and
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).