Pumpkin Cheesecake VIII
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Why I Love This Recipe
Ingredients You'll Need
3 pkgs. (8 oz. each) cream cheese, softened
1 jar (7 oz.) marshmallow fluff
4 eggs
1 can (15 oz.) pumpkin puree
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 unbaked graham cracker crust
Directions
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.
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