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Pumpkin Cheesecake
Nb persons: 8
Yield:
Preparation time:
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Pumpkin Cheesecake | |
2 envelopes | unflavored gelatin |
½ cup | cold milk |
1 cup | milk, (heated to boiling) |
1 cup | sugar |
1 teaspoon | vanilla |
1 8 0unce package cream cheese cubed | |
1 can 16 ounce | pumpkin |
1 tablespoon | pumpkin pie spice |
Graham cracker pie crust.
In blender container, Sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk. Cover and process at Stir until gelatin dissolves (about 2 minutes). Add sugar and vanilla. Cover and process at liquefy.With blender motor running, remove feeder cap add cream cheese 1 cube at a time until blended. Remove and reserve ½ cup mixture.
To remaining mixture, add pumpkin and pumpkin spice. Cover and process at liquefy. Pour into crust. Swirl in ½ cup reserved cheese mix. Chill until firm. Serves 8
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