Pumpkin Cheesecake |
| Name: |
Brian Engel |
| Base: |
McChord AFB |
| Recipe: |
Cake
4 pkg cream cheese softened
1 16 oz Sour Cream
4 Eggs
1 large Can Pumpkin Pie mix
1 pkg COOK AND SERVE Vanilla Pudding
1 tsp Vanilla extract
1 tbsp Pumpkin Spice
1 tbsp ground Nutmeg
1 tbsp cinnamon
Topping
1 large size Cool Whip Topping
1 pkg instant Vanilla Pudding
1 tbsp cinnamon
2 Honey Maid graham cracker lined pie tins
Mix cream cheese, Sour Cream, eggs, and vanilla extract in a large bowl. Next take your Cook and Serve pudding in a separate bowl and add just enough milk so that it is wet and then add that to the mix.
Next add all remaining cake ingredients and mix 1 minute or until fully incorporated. Pour into pie tins put on a cookie sheet and bake at 325 for 35-55 mins depending on oven should be color of a Pumpkin Pie when done. Turn off oven crack door but do not remove Cheesecake from oven let rest over night or 8 hours.
Topping
For Topping make pudding as instructed add to cool whip bowl and add cinnamon and beat until incorporated. Add to top of cheesecake and chill for 1 hr.
keep refrigerated |
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