fork.
For 9\" tart: Add the graham crumbs into
u continue to prepare the cheesecake.
Filling preparation:
mooth.
Beat in the pumpkin puree until smooth.
Beat
b>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
ransfer dough to 10 inch tart pan with removeable bottom. Press
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
-inch round removable-bottom tart pan.
Cool crust completely
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
Bake crusts as per instructions on package.
With mixer, beat cream cheese until fluffy.
Add pumpkin, sugar, and spices.
Gently mix in whipped cream and maple syrup.
For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325\u00b0 for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator.
For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.
-inch springform pan).
Cheesecake: Beat together cream cheese,
If using fresh pumpkin the original recipe states: Bring a large pot
ream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
1 1/2 inch fluted tart pan, with a removable bottom
illing, lightly whisk together the pumpkin and spices in a small
he sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt