Pumpkin Chiffon Cheesecake

 

I love the holiday season and all the wonderful foods that accompany it. Although a pumpkin pie is a Southern staple, I decided to try a different version of pumpkin pie – a pumpkin chiffon cheesecake. It’s become my son Timothy’s favorite dessert and bet it will be a hit in your home as well. Enjoy!

 

1 pkg 8 oz cream cheese softened

1 cup canned pumpkin

1/2 cup sugar

1/2 tsp pumpkin pie spice OR cinnamon/ginger/cloves

8 oz whipping cream and 1 tbl sugar (Confectioners’ or regular)

Graham cracker pie crust

TOPPING:

8 oz whipping cream with 1 tbl sugar OR 8 oz tub of Cool Whip

 

Beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add pumpkin and pumpkin pie spice and mix well. In a separate bowl, beat whipping cream until cream begins to stiffen and add 1 tablespoon of sugar while continuing to beat until peaks form. Gently stir whipped topping into pumpkin mixture and spoon into crust.

For topping mix 8 oz whipping cream with 1 tablespoon of sugar (as previously described) or use Cool Whip. Spoon topping lightly onto top of pie and using a butter knife, spread over top. Using a bamboo skewer, trace zigzag lines across the topping to add a decorative finish.

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