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Pumpkin cheesecake recipe #6 (fluffy version)

A soft fluffy rendition!

Ingredients:

  • 12 ounces cream cheese, softened*
  • 1/2 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice**
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 Keebler® Ready Crust® Graham Pie Crust

    Directions:

    1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.
    2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
    3. Pour into crust. Bake at 350 degrees F for 30 to 35 minutes or until center is almost set.
    4. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
    5. Garnish as desired. Store in refrigerator.

    *Note: Soften cream cheese in microwave at high for 15 to 20 seconds.

    **Note: May substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice



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  • You will love them! We have simple pumpkin cheesecake recipe, gingersnap crust pumpkin cheesecake recipe, low fat and maple pumpkin cheesecake. Try some cheesecake!