(by Shirley McNevich)
(this recipe is for Dec. 29th)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. vanilla
2 eggs
1 - 9" ready-made graham cracker crust
1/2 cup Libby's canned pumpkin
1/2 tsp. cinnamon
a pinch of ground cloves
a pinch of nutmeg
1/2 cup Cool Whip (thawed)
In a mixer add cream cheese, white sugar and vanilla--beat. Add eggs--beat. Measure out 1 cup of the cream cheese batter and spread it on the bottom of the graham cracker crust, leaving remaining cream cheese batter in the mixer. Add the pumpkin to the mixer with the remaining cream cheese mixture--beat. Add cinnamon, cloves and nutmeg--beat. Spread the pumpkin batter into the crust. Bake at 325 degrees 35-40 minutes or until almost set. Cool completely. Refrigerate overnight. Spread thawed Cool Whip over the top before cutting and serving.
No comments:
Post a Comment