Nancy Kaems Pumpkin Cheese Cake
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- 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
- 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.
- Pour cream cheese mixture onto pie plate.
- Bake at 325 degrees for approximately 45 min. or until center is almost set.
- Cool; then refrigerate for 3 hours or overnight.
This recipe is a personal recipe added by Murchie and has not been tested or endorsed by MyRecipes.
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Nancy Kaems Pumpkin Cheese Cake Recipe at a Glance
- COURSE: Desserts