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LOCATION: Recipes >> Desserts Cheesecake >> Pumpkin 20

Print this Recipe    Pumpkin 20

Pumpkin Cheesecake

1 package cream cheese (8 oz. low-calorie or fat-free)
3/4 can pumpkin (16 oz. can)
1/4 can pumpkin
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups cool whip
1 1/2 teaspoons pumpkin pie spices
8" ready pie crust - graham cracker or vanilla wafer

Soften cream cheese to room temperature - about 30 seconds in
microwave. Thoroughly combine cream cheese, 3/4 can pumpkin, brown
sugar, vanilla and spices. Slowly add eggs to mixture. Beat well.
Pour into crust. Bake at 350 degrees for 30-40 minutes or until
center is set. Cool on rack one hour. Blend together 1/4 can pumpkin
and cool whip. Spoon on top of pie. Chill several hours. Serves
8-10.

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