Serves: 8
Total Calories: 274
1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 3 tablespoons sugar and vanilla. Beat until combined. Beat in 1 egg until just combined. Spread in crust.
2. In large bowl combine 2 eggs, pumpkin, 1/4 cup sugar, cinnamon, ginger and nutmeg. Stir in milk. Place crust on baking sheet. Spoon pumpkin mixture over cream cheese mixture.
3. Bake on baking sheet at 350°F about 55 minutes or until knife inserted near center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Pumpkin Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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