Pumpkin pie filling and cream cheese... so so good.. .mmmm..

Total time:  Anywhere from 8 to 24 hours.

2 lbs of Cream Cheese
2 cups of Sour Cream
2 cups of Sugar
1 1/4 cups egg beaters(or enough eggs beaten to make 1 1/4 cups)
2 tbsp Vanilla
2 cups of Graham cracker crumbs
1 or 2 sticks of butter. (melted)
1/4 cup of sugar
12 inch Springform pan

Optional: fruit, preserves, chocolate, pie filling

Combine cream cheese, sour cream, eggs, vanilla and sugar. if you have a robo-coupe or food processor that would work best. Mix it till it gets thin. While the cheesecake filling mixes, melt the butter and combine with graham cracker crumbs and the 1/4 cup of sugar. Pack the graham cracker mixture onto the bottom of the spring form pan. Place some saran wrap over the top of the spring form pan and put it in the freezer. Once your filling is nice and thin, transfer it over to a storage container of some sort. Cover it and place in the refrigerator for 4-12 hrs.

Preheat oven to 300 degrees F. Take the spring form pan out of freezer and place the half of the cheesecake filling in the spring form pan. at this time you could put some preserves or pie filling in the mix. say some raspberry, strawberry or blueberry preserves or pie filling. put in 8-12 tbsp size dollups of the fruit preserves in the mix so it sits on top. Take the rest of the filling and gently pour it over the bottom layer of filling.

Plain cheesecake with only bottom crust

In order to keep the cheesecake from splitting as it cooks you would need a 2nd pan in the oven with water in it. Could use a pan that is big enough to place the spring form pan into and fill the outer pan up with water to where its bout half way up the side of the spring form. Just make sure there is plenty of water using either method, because once the cheesecake goes in the over there is no opening the door!!! hehe.

Cook the cheesecake in the oven for 2 hours at 300 degrees, then turn off the oven and leave the cheesecake in for another hour. after 3 hours in the oven , take it out and let it cool at room temp for 20 mins or so, place it in the refrigerator and let cool for a few hours or until its cold throughout. Once its cooled you may cut it and serve it. Enjoy

Note: You may put in some fruit or chocolate while mixing the filling and would technically make a flavored cheesecake instead of the vanilla plain one. I’ve done blueberry, Pumpkin(used a can of pie filling in the mix) and raspberry to great success. – Kleetrs

Finally got around to trying this… WONDERFUL! And easy!

I let my cream cheese soften in the bowl (like butter for cookies), and blended everything in together with a spoon. EE-ZEE!

I have successfully halved this recipe (3 eggs), and added 2 cups of pumpkin pie filling. (pictured)

I’ve also skipped the 4-12 hour chill period with similar success.