Pumpkin Cheesecake

by on October 21, 2012
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Ready made graham cracker crust, or see GRAHAM CRUST recipe

10 OZ package of cream cheese
1 CU canned pumpkin
4 eggs
1/2 CU sugar
1 TBL brandy
1/4 tsp each of ground cinnamon, nutmeg and ginger
1/2 CU brown sugar

1/2 CU sour cream
2 TBL powdered sugar
1/2 tsp brandy


1. Soften (don’t melt) cream cheese in microwave
2. Combine with all Pie Body ingredients and mix well
3. Pour into 9 inch graham cracker crust
4. Mix pie topping ingredients and gently pour (float) over bottom filling
5. Bake @ 425 degrees for 15 minutes
6. Lower heat to 300 degrees and bake for 25 minutes more


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