How To make Grandma's Pumpkin Cheesecake
-ELAINE RADIS BGMB90B
CRUST:
1 c Graham cracker crumbs
1 tb Sugar
4 tb Butter; or margarine, melted
FILLING:
16 oz Cream cheese; softened
3/4 c Sugar
16 oz Pumpkin; 1 can
1 1/4 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts -salt
2 Eggs
TOPPING:
2 c Sour cream
2 tb Sugar
1 ts Vanilla extract
Pecan halves; 12 to 16 CRUST: Combine crust ingredients. Press into the bottom of a 9" spring form pan; chill. FILLING: Beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt, add eggs one at a time, beating well after each. Pour into crust and bake at 350 degrees for 50 minutes. TOPPING: Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 minutes. Cool on a rack and chill over night. GARNISH: each slice with a pecan half. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; -----
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No Bake Pumpkin Cheesecake
This simple No Bake Pumpkin Cheesecake takes your favorite fall flavors, like real pumpkin and warm spices, and cozies them into a delicious gingersnap crust. It is creamy, dreamy, and a perfect quick, no-bake Thanksgiving dessert or any time of the year.
**If you’re wondering what the powder packet is, it’s the jello pudding mix. Mix your filling, and then add your pudding mix. I like to use white chocolate pudding, but a vanilla pudding mix works great, too.
Get the Recipe Details ➡️
⭐️ Gingersnap Crust Ingredients ⭐️
2 Cups Gingersnap Cookies crushed into coarse crumbs
4 Tablespoons Light Brown Sugar
6 Tablespoons Butter-melted
1 pinch Sea Salt
⭐️ Pumpkin No Bake Cheesecake Ingredients ⭐️
1 cup Heavy Cream-whipped
8 oz Cream Cheese-Room temperature
⅓ cup Sugar
1 cup Pumpkin Puree
½ teaspoon Pumpkin Pie Spice
1 3.4 oz package Jello Instant Pudding cheesecake flavor
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Lori Brown
po box 1183
Imboden, Arkansas
72434
recipe
crust
1 1/2 cups crushed Graham crackers
2 T. brown sugar
6 T. melted butter
filling
2/3 whipping cream
1 cup powdered sugar
2 cups, or 15 oz. can pumpkin puree
1/2 cup brown sugar
1 T. pumpkin pie spice
1 t. cinnamon
2 t. vanilla
24 oz. softened cream cheese
fall my favorite time of year!!
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