Pumpkin Chiffon Cheesecake Recipe
Ingredients
| Package cream cheese | 8 Ounce, softened | |
| 10-ounce can pumpkin purée | ||
| Eggs | 3 Small | |
| Brown sugar | 3/4 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 9-inch premade graham cracker crust | ||
Directions
1. Preheat the oven to 350°F.
2. Place all the ingredients in a large bowl and blend with a whisk or fork. (It can be a little lumpy.)
3. Pour the mixture in the pie crust. Bake for 1 hour, or until the center of the pie is firm (and doesn’t juggle when you shake it). Cool Completely.
4. Cut into wedges and serve as is or topped with a generous helping of whipped cream.
This recipe is excerpted from Your Time to Cook.
Copyright © 2010 by Robert L. Blakeslee. Square One Publishers.
2. Place all the ingredients in a large bowl and blend with a whisk or fork. (It can be a little lumpy.)
3. Pour the mixture in the pie crust. Bake for 1 hour, or until the center of the pie is firm (and doesn’t juggle when you shake it). Cool Completely.
4. Cut into wedges and serve as is or topped with a generous helping of whipped cream.
This recipe is excerpted from Your Time to Cook.
Copyright © 2010 by Robert L. Blakeslee. Square One Publishers.
Chef
