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
Heat oven to 300\u00b0.
Sprinkle bottom of 9-inch spring-form pan with granola cereal.
In large mixing bowl, with electric mixer on low speed, beat cream cheese until smooth and creamy.
Beat in Ricotta cheese.
Add sugar, eggs and vanilla and beat until blended.
Add pumpkin, cornstarch, cinnamon and nutmeg and beat until smooth.
Pour batter into spring-form pan over cereal.
Bake 1 1/2 hours or until center is just starting to set.
Turn off oven and leave cheesecake in oven with door slightly ajar for 30 minutes.
-inch springform pan).
Cheesecake: Beat together cream cheese,
ream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour
ighest level.
if your ricotta is fresh, which is best
br>In food processor, add Ricotta and cream cheese and process
preheat oven to 400f degrees.
in large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well.
pour mixture into pie shell and smooth out with spoon or spatula
bake for 30 to 40 minutes until filling is set.
let cool for 15 minutes. Refrigerate for a least 2 hours before serving.
serve with a tbsp of the cool whip and enjoy!
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
Coat bottom of a 10-inch spring-form pan with cooking spray. Wrap outside bottom and sides.
Position knife blade in food processor bowl; add the Ricotta cheese and cream cheese; pat smooth.
Pour into a large bowl.
Stir in pumpkin; set aside.