>Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured
>cheesecake to extend above the crust.
Bake for
Pour pumpkin pie batter in pie crust.
Prepare the plain cheesecake batter.
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
ushes to make this recipe.
-Make Your Pie Dough-.
Put
repare the cheesecake.
Filling preparation:
Allow extra time for mixing
separate bowl, mix together pumpkin pie filling and Greek yogurt.
The cheesecake: Preheat the
the pumpkin into the boiling water. Let it boil for 10
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.
ace on cookie sheet; bake for 8-10 minutes; cool
eat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo
b>for 15-20 seconds to soften it.
Check your canned pumpkin
ides of 1 (9-inch) cheesecake pan with removable bottom.
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.
heese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until
inutes.
Combine cream cheese, pumpkin puree, and white sugar in
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.
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.
ach addition.
Stir in pumpkin.
Pour into crust and