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This recipe for FLUFFY PUMPKIN CHEESECAKE, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Sutcliffe Thomas


16 oz cream cheese
⅔ cup sugar
*2 tsp pumpkin pie spice
2 eggs
15 ozs pumpkin
1 graham cracker pie crust (large 9 oz size)
Whipped topping

In a large bowl beat cream cheese with a mixer on medium speed until fluffy. Add sugar and spice and whip until combined.
Add eggs, one at a time, mixing until combined after each egg. Stir in pumpkin.
Pour into crust and bake at 350F for 35-40 minutes or until center is almost set. Cool for 1 hour on wire rack. Place in refrigerator for at least 3 hours.
Garnish with whipped topping.
*You can substitute pumpkin pie spice with:
1 tsp cinnamon
tsp ground ginger
tsp ground cloves




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