I'll cut everything down to 1/5. I despise baking, but am thinking PF's recipe will give me some wiggle room. Will try it with one egg, and will use some of the pre-baked pumpkin I already made with all the spices.
She who dies with the most toys, wins.
I don't care for baking either but am always doing it. I found a recipe for a pumpkin cheesecake w/ cranberry topping I was thinking about making but I would rather do the mini ones. They are so much cuter!!
Pumpkin CheesecakePrincessFiona60I adjusted this recipe when Shrek and I were doing the Atkins Diet, hence the pecan crust. It did have Splenda in it in place of the sugar, but I have since returned to sugar. Can't believe I haven't posted this before, but i sure can't find it.
1 c fine chopped pecans
3 tbsp. sugar
3 tbsp. butter, melted
Crust: Mix chopped pecans, 3 tablespoons sugar and melted butter; press firmly into 9-inch spring-form pan.
Bake at 325°F for 10 minutes. Allow to cool.
5 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 tbsp. flour
2 tsp pumpkin pie spice
1 c. Pumpkin Puree
Beat cream cheese, 1 cup sugar, flour and pie spice until well blended. Add pumpkin. Mix well. Add eggs, 1 at a time, mixing well after each one. Pour over crust.
Bake at 325°F for 1 hour and 5 minutes or until center is set. Loosen rim of pan, but let cool before removing. Refrigerate at least 4 hours or overnight.
Top with Whipped Cream just before serving.3 stars