Pumpkin Cheesecake

For this pumpkin cheesecake I combined a couple of recipes. Instead of using regular cream cheese I used mascarpone cheese with the pumpkin pie mix. It still turned out delicious, specially topped with a homemade cream cheese -- so yummy!

Ingredients used for this Pumpkin Cheesecake:
  • 1 cup of mascarpone cheese
  • 1 cup of pumpkin pie mix
  • 2 eggs
  • 1 store bought 9" unbaked pie crust

Preheat oven at 425 F - Mix all of the ingredients in a bowl, pour into pie shell Bake pie for 15 minutes. Reduce temperature to 350 F and bake for another 50 minutes. Cool on rack for 2 hours- then you can serve or refrigerate. One of the recipes suggest not freezing the pie because the crust will separate from the filling.

You can find more yummy pumpkin recipes at http://www.verybestbaking.com

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