Mom's Pumpkin Cheese Cake (Makes two 9-Inch Pies)
(creator unknown)
Ingredients:
1 Graham Cracker Pie Crust
3-8 oz. Packages Creme Cheese; Softened
1-14 oz. can Sweetened & Condensed Milk
1-4 oz. package Instant Vanilla Pudding
1-16 oz. can Cooked Pumpkin Puree
1-16oz container of sour cream
1 cup sugar
2 Large Eggs
1 tsp. Pumpkin Pie Spice
(Mixture of Cinnamon, Allspice, Nutmeg & Cloves)
Preheat oven to 350-F degrees.
Mix sour cream and sugar for topping. Mix on high until it
peaks.
Here's the tricky part. Spread this on the Cheesecake during the last ten minutes of baking!
In a large mixing bowl beat creme cheese thoroughly until
fluffy,
gradually adding the sweetened & condensed milk
until smooth.
Add remaining ingredients (except sour cream
and sugar) and mix well.
Pour mixture in prepared pan and bake 1-hour and 15-minutes
or until the edge springs back when lightly touched.
Cook.
Chill.
Enjoy.
Garnish as desired.
Refrigerate after serving.
Good Cheesecakes need to be beaten! That is, you need to make sure your creme cheese is
thoroughly softened and well mixed
with the sweetened & condensed milk to produce a lump-free
cheesecake. If the center of you cake is slightly soft when you remove it from the over, that's good.
The cake will continue to cook while it cools.
SHARON'S RECIPE PAGE!
