Recipe Tips

Size-WiseAllow yourself both the time and attention to savor the flavor of this creamy pumpkin cheesecake.

Special ExtraTop with a few pecan halves and a light sprinkling of pumpkin pie spice.

How to Use Fresh PumpkinSubstitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the Neufchatel and sugar, and adding 1 container (8 oz.) sour cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.


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