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    Pumpkin Cheesecake Recipe

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    1Pumpkin Cheesecake Recipe Empty Pumpkin Cheesecake Recipe on Wed Nov 16, 2011 10:07 pm


    1 box Jell-O no-bake cheesecake mix
    1/2 can 100% pure pumpkin
    4 1/2 Tbsp butter or margarine
    1 tsp pumpkin pie spice
    2 Tbs sugar
    1 1/4 cups milk

    In a 9" pie pan, melt 4 1/2 - 5 Tbsp butter or margarine. Add the entire packet of graham cracker crumb (from the No-Bake Cheesecake box) to the melted butter or margarine. Add 2 Tbsp sugar to the graham cracker crumbs and butter or margarine mixture. With a fork, mix ingredients together until the crumbs moisten. Starting from the center of the pie pan, firmly press mixture down to create the crust. Continue working your way to the sides of the pie pan. Then start working your way halfway up the side of the pan. When crust is formed, set aside. Hint: I use the bottom of a small juice glass to form the crust or use a sandwich baggie over my hand.

    In a medium bowl add the entire No-Bake cheesecake mixture packet. While stirring with a whisk add 1 1/2 tsp pumpkin pie spice to the bowl. In a separate small bowl add 1/2 cup of the canned pumpkin. To the pumpkin whisk in 1 1/4 cups of milk.
    Once the wet ingredients have been stirred, add it to the dry ingredients until well combined. (whisking thoroughly for no lumps) Pour the pumpkin cheesecake filling into the crust, cover, and chill for at least 3 hours.

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