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Yummy Pumpkin CheesecakeCakes, Cookies & Candy
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Submitted by Angel Buck
on Thursday, November 23, 2006
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| Makes: | |
| Prep Time: | 10 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 50 minutes |
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This is a very good cheesecake recipe. Very simple to make. Great for Thanksgiving and Christmas gatherings... if it will last long enough to bring them. MawMaw here - just this past week when I asked what dessert friends were making for the holidays, it seemed almost everyone was making this kind. |
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| Ingredients |
| 2 packages 8 oz cream cheese |
1/2 cup sugar |
| 1/2 tsp vanilla |
2 eggs |
| 1/2 cup canned pumpkin |
1/2 tsp ground cinnamon |
| 1/4 tsp nutmeg |
1/2 cup finely chopped pecans |
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| | | Directions | Mix cream cheese, sugar, eggs, and vanilla until well blended. Remove 1 cup of mixture, set aside. Stir in pumpkin and spices to the rest of the mixture until blended. Spray a round baking dish with non stick spray. Sprinkle the pecans on the bottom of the dish. Pour the 1 cup of plain batter on top of pecans in dish, top with the pumkin mixture. Bake at 325 degrees for about 40 minutes, or until the center is almost set. Take it out of the oven and let it cool. You can refridgerate it for a few hours.. if you can wait that long. Recommended Sides You can serve with a spoonful of whip cream, or ice cream. ENJOY!!!!
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