Just because Thanksgivings over

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Jun 12, 2004
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Doesn't mean the pumpkin flavored foods have to go away and I want more Pumpkin Cheesecake really badly. And, maybe over Christmas break I will try and make this. Because I love to cook, even if I am not good at it (my boyfriend is the chef).

CRUST3/4 cup Graham wafer crumbs

3 tablespoons Melted butter or margarine

1/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg


1 cup Cream cheese (1/2 lb or 250g

1/4 cup Sugar

1 large Egg

2/3 cup Pumpkin -- cooked or canned

3/4 teaspoon Cinnamon

1/4 teaspoon Cloves


Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix

together and press into 8x8" pan lined with tinfoil.

Place cream cheese in large mixing bowl and beat with an electric mixer

until fluffy. Beat in sugar then egg. Blend dry ingredients together and

beat into cream cheese mixture. Beat in pumpkin.

Pour mixture into prepared pan and bake at 325 F about 40 min or until

filling is just set. Cool on a wire rack for one hour, then refrigerate

until serving time. Garnish with whipped cream or topping just before

serving. Serve like a pie or in smaller squares.


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