Pumpkin pie always seems to be too much after a heavy Thanksgiving meal. I like a little bit size and this cheesecake recipe is so yummy!
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
18 prepared mini graham cracker crust (come in a 6 pack)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground ginger
1 pinch ground nutmeg
Whipped topping as desired
What you do...
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, ginger and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 18 to 23 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Enjoy!
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