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Neosho Daily News - Neosho, MO
  • Recipe of the week: Pumpkin cheesecake

  • Serves 12-14
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  • Serves 12-14
    24 ounces light cream cheese, softened
    1 7 1/2-ounce jar Marshmallow Fluff
    4 eggs
    1 15-ounce can pumpkin purée (15 to 16 ounces)
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon grated nutmeg
    1/4 teaspoon ground cloves
    1/8 teaspoon salt
    1 9-ounce graham cracker pie crust, 9 inch
    Heat oven to 350ºF. In large bowl with mixer at medium speed, beat cream cheese and Fluff  until smooth. Add remaining ingredients and mix just until blended. Pour into crust and bake 45 minutes to 1 hour or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving.
    Nutrition Information: 195 calories, 10 g fat, 323 mg sodium, 19 g carbohydrates, 1 g fiber, 7 g protein

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