RecipesFromScratch.com -Pumpkin Cheesecake

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* Exported from MasterCook *

Pumpkin Cheesecake

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Cakes Marshmallow Fluff®

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces of cream cheese, softened
one 7 1/2-ounce jar of Marshmallow Fluff®
4 eggs
one 15-ounce can of pumpkin purée (15 to 16 ounces)
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of grated nutmeg
1/4 teaspoon of ground cloves
1/8 teaspoon of 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.

Source:
"Marshmallow Fluff®"
S(Internet address):
"http://www.marshmallowfluff.com"
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Per Serving (excluding unknown items): 354 Calories; 24g Fat (59.9% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 306mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 5776 3218 4652 0 0 962 0 0 0 0 2130706543

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