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Who can say no to a delicious no-bake double layer pumpkin pie cheesecake with cream cheese and pumpkin in a prepared graham cracker crust?
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This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The base is cooked up on the stove with lots of spices, condensed milk, and egg until thick and creamy. Pumpkin puree is folded in, and then this rich filling is poured into a graham cracker crust. The fridge does the rest. Garnish with whipped cream and candied ginger.
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I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.
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Serve these slow cooked meatballs with your favorite pasta.
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Get Pumpkin Spice Oatmeal Recipe from Food Network
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This pumpkin pie is the perfect silky-smooth sweet treat for anyone with dietary restrictions . If you use a vegan pie crust, it's a vegan recipe as well.
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Ground beef, onion, pinto beans and corn are combined with a packet of taco seasoning mix in this soup served with sour cream, grated cheese, sliced black olives and corn chips.
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Get Sean's Sweet Salsa Recipe from Food Network
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Organic stevia sweetens this delicious combination of baby spinach, mango, grapes and fresh mint for a satisfying skinny smoothie.
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Get Ploughman's Lunch Recipe from Food Network
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Get Coconut Fish Sticks Recipe from Food Network