PUMPKIN CHEESE CAKE
4 pkg. (8 oz. ea.) cream cheese
1 1/2 c. sugar
5 large eggs, beaten
1/4 c. flour
1 can (1 lb.) pumpkin
2 t. pumpkin pie spice
1/2 c. whipping cream, unwhipped
All pumpkin cheese cake ingredients must be at room temperature before starting this recipe. Beat all of the cheese cake ingredients with an electric mixer, on medium speed, til smooth (5-10 minutes). Pour cheese cake mixture into a (10 inch) springform pan, lined with a graham cracker crust, on the bottom and a little up the sides. Bake cheese cake at 325° for 1 1/2 hours. Turn off oven temperature and let the cheese cake remain in the oven, with the door open completely, for 30 minutes. Remove cake to a rack to cool completely. Remove from springform pan. Store pumpkin cheese cake in the refrigerator. This cheese cake recipe freezes well.
(Pumpkin cheese cake serves 10-12)
Pumpkin Cheese Cake recipe is published in our October, 2008 Menu Minder, Issue #300.