Nancy Kaems Pumpkin Cheese Cake

Delicious and light. Ten servings at 180 calories each.

Yield: 10 servings
Community Recipe from

Ingredients

  • 3 block(s) cream cheese cream
  • 3/4 cup(s) canned pumpkin mix with cream cheese
  • 3/4 cup(s) sugar add to cream cheese and pumpkin
  • 1 teaspoon(s) vanilla add to mixture
  • 3/4 teaspoon(s) ground cinnamon add to mixture
  • 1 dash(es) ground cloves & nutmeg each add to mixture
  • 3 whole(s) eggs beat into mixture
  • 1/3 cup(s) graham cracker crumbs crust

Preparation

  1. Mix cream cheese, pumpkin, sugar, vanilla and spices with electric mixer on medium speed until well-blended. Add eggs, one at a time until just blended. Do not over blend after adding eggs. Fix pie plate with no-stick cooking spray; spread bottom with crumbs.
  2. Pour cream cheese mixture onto pie plate.
  3. Bake at 325 degrees for approximately 45 min. or until center is almost set.
  4. Cool; then refrigerate for 3 hours or overnight.
November 2013

This recipe is a personal recipe added by Murchie and has not been tested or endorsed by MyRecipes.

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