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Pumpkin Cheesecake




Source of Recipe


Back of the Box Recipes (Marshmallow Fluff)
* Exported from MasterCook *

Pumpkin Cheesecake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces cream cheese -- softened
1 7 1/2-ounce jar Marshmallow Fluff
4 eggs
1 15-ounce can pumpkin purée (15 to 16 ounces)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
Graham Cracker Crust -- unbaked
OR
1 9-ounce ready-to-use crust

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. Makes 12 to 14 servings.