“I found this recipe on kraft foods web sit and made it at Thanksgiving, and it was a big hit with every one. I did change the spices that kraft had to fit what I had on hand at home. The one I am posting is the one with my spices that I used in my cheese cake.”
READY IN:
50mins
SERVES:
8
YIELD:
1 cheese cake
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix cream cheese, pumpkin, sugar, vanilla, cinnamon and pumpkin pie spice with mixer on medium speed until well blended.
  2. Add eggs; mix until blended.
  3. Pour into pie crust.
  4. Bake at 350 F for 40 minutes or until center is almost set.
  5. Cool Refrigerate 3 hours or overnight.

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