pumpkin cheese cake
(1 RATING)
Ok, this one goes way back. It is worn out. I should post a picture of the recipe and then you would really appreciate the cake.
No Image
prep time
cook time
1 Hr
method
Bake
yield
Ingredients
- CRUST
- 1/4 cup butter
- 1 1/2 cups bisquick mix
- 2 tablespoons sugar
- FILLING
- 8 ounces cream cheese
- 3/4 cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon vanilla
- 3 large eggs
- 16 ounces can pure pumpkin
- TOPPING
- 1 1/2 cups sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
How To Make pumpkin cheese cake
-
Step 1Crust: Cut butter and sugar into Bisquick. Put on bottom of 9 inch square pan. Bake for 10 minutes at 350. Filling: Cream together cream cheese, sugar, flour, cinnamon, nutmeg, and ginger. Then add pumpkin and eggs. 1 egg at a time. Pour into pan and bake about 50 minutes or until knife comes out clean in the center. Topping: Mix together sour cream, sugar and vanilla. Put on top of the cake as soon as you take it out of the oven. Refrigerate at least 4 hours before serving. Note: Let cool completely before covering and put in refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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