Dessert

Pumpkin Cheesecake

Ingredients

• 3 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 cup Kemps Sour Cream
• 1 tsp vanilla extract
• 1 Tbsp pumpkin pie spice
• 6 eggs
• 1 cup canned pumpkin
• 2 (9 inch) prepared graham cracker crusts
• Kemps Vanilla Ice Cream

 

Instructions

1. Preheat oven to 375F.
2. In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and pumpkin pie spice. Beat in eggs, one at a time. Blend in canned pumpkin until smooth.
3. Pour filling into 2 crusts and bake for 45 minutes, until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
4. Slice and top with a small scoop of Kemps Vanilla Ice Cream or dollop of Kemps Cream, whipped, to serve.

Makes 2 pies and serves 16. To make 1 pie, cut all ingredients in half