Sunday, November 28, 2010

Pumkin Cheese Cake

Pumpkin Chiffon Cheesecake

One 9-inch pie shell
6 ounces cream cheese, softened
2 eggs
1 ½ cups sugar
¾ cup pureed cooked pumpkin
¼ cup flour
½ teaspoon nutmeg
½ teaspoon cinnamon

1. Preheat oven to 350°F.
2. In a large bowl, beat cream cheese, eggs, and sugar together until smooth. Add pumpkin and stir until combined. Stir in flour, nutmeg, and cinnamon. Beat well.
3. Pour into prepared pie shell and bake 60 minutes. Allow to cool and serve.  Angel at Rose Hall

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