u continue to prepare the cheesecake.
Filling preparation:
side.
To dry the pumpkin, line a baking sheet with
arge bowl until smooth. Add pumpkin; beat until blended. Add eggs
at a time, then pumpkin, yogurt, flour, vanilla, spices, and
t a time.
Add pumpkin and remaining 7 ingredients.
b>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.
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.
-inch springform pan).
Cheesecake: Beat together cream cheese,
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
The cheesecake: Preheat the oven to
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
illers that might prevent the cheesecake from setting properly. Never substitute
ust until combined.
Whisk pumpkin, remaining 1/4 cup brown
ream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour
For the spiced pumpkin seeds:
Preheat the oven
ugar, then beat in egg, pumpkin puree, maple syrup or extract