Pumpkin Cheese Cake
16 oz. Fat Free Cream Cheese
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup canned or fresh pumpkin
1/4 tsp ground cinnamon
1/3 cup graham cracker crumbs
1/2 cup Whipped Cream or Cream Topping
Pinch of ground nutmeg
Thoroughly whip the cream cheese, vanilla and sugar until well blended.
Beat in the eggs, until blended.
Remove a cup of the batter and in a medium bowl, stir in the pumpkin and spices.
Prepare a 9-inch pie plate with cooking spray, then sprinkle the bottom with graham crumbs.
Add the pumpkin batters and Bake for about 40 minutes or until center is almost set.
Cool completely. Refrigerate about 3 hours. Best served with Whipped Cream, and or Pumpkin Ice Cream
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