Sunday, December 20, 2009
I've made these Pumpkin Cheesecakes for Halloween for the first time. I just used some autumn and Halloween sprinkles over whipped cream for the decoration.
Graham Crackers, ground
Melted butter, some
Granulated sugar, some
Blend all together and spread on bottom and sides of a spring form pan. Refrigerate while preparing the filling.
2-8 oz. Cream Cheese, softened
3/4 cup Granulated sugar
2 Tbsp All purpose flour or cornstarch
2 Large eggs
3 Tbsp Lemon juice or 2 tsp Lemon zest
1/2 cup Sour cream
Variation: I omitted the sour cream when I added 1 cup of Libby's Pumpkin filling
Preheat oven to 350 degrees. Whip cream cheese with sugar until blended. Add the rest of the ingredients. Pour on the prepared crust and bake in a hot water bath for about 50 to 1 hour or until set. Let it cool and refrigerate.
Labels Pumpkin Cheesecakes