Ray & Jenny's Pumpkin Cheesecake

Name: Ray & Jenny's Pumpkin Cheesecake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2 cheesecakes, 6-8 serving(s)
Ingredients: 907.18 g cream cheese (warm in microwave for easier blending); 6 eggs; 118.29 ml heavy whipping cream; 425.24 g can pumpkin puree; 4.92 ml vanilla; 236.59 ml light brown sugar; 118.29 ml all-purpose flour; 0.25 ml salt; 4.92 ml cinnamon; 4.92 ml nutmeg; 2 (20 inch) pie crusts (I use Keebler Ready Crust Graham)

Submitted by JenSteele23

"This is a great holiday dessert, especially at Thanksgiving! Very creamy, rich, and delicious."

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photo by JenSteele23

Ready In:: 1hr 30mins
Ingredients:: 11
Yields:: 2 cheesecakes
Serves:: 6-8

ingredients

907.18 g cream cheese (warm in microwave for easier blending)
6 eggs
118.29 ml heavy whipping cream
425.24 g can pumpkin puree
4.92 ml vanilla
236.59 ml light brown sugar
118.29 ml all-purpose flour
0.25 ml salt
4.92 ml cinnamon
4.92 ml nutmeg
2 (20 inch) pie crusts (I use Keebler Ready Crust Graham)

directions

Preheat oven to 350°F.
In large bowl, mix together all of the above ingredients and mix well until evenly blended together.
Pour the mixture evenly into the two pie crusts (don't overfill, centers will rise in the oven).
Place cheesecakes on baking sheet and bake in oven for 1 hour 15 minutes.
Remove from the oven.
Use a knife to loosen the sides of the pie crusts from their pans (this will help prevent the cheesecakes from splitting down the middle).
Cool the cheesecakes to room temperature.
8Once cooled, place cheesecakes into the refrigerator.
Make the cheesecakes up to 2 weeks in advance, they taste better with time! Enjoy -- .

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Reviews

Absolutely happy to make this whole recipe & have one cheesecake to enjoy here at home while sending one off with my other half to share at work! Both had a side of topping that could be included ~ A thick homemade orange/cranberry topping that would be just right for the winter holidays (or any other time of year, too)! Many thanks! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]

Sydney Mike