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Pumpkin Cheesecake Recipe

Ingredients

1 (15 ounce) can crushed pineapple, drained

2 (15 ounce) cans pumpkin, drained

2 (9 ounce) packages cream cheese, softened

1 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 tablespoon orange juice

1 teaspoon lemon juice

1 1/2 cups heavy whipping cream

2 cups whipping cream

1 pound butter

1 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

Directions

In a 3 quart saucepan, combine pineapple, pumpkin and cream cheese and mix well. Stir in sugar, eggs, vanilla extract and orange juice. Bring to a boil over high heat. Cover and reduce heat to low.

Stir mixture into pineapple mixture, stirring well. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer, stirring constantly, until mixture is thickened and bubbly, about 5 minutes.

Remove from heat, remove from saucepan and fold into whipped cream. Whip cream with electric mixer until stiff peaks form. Pour into crust. Chill overnight.

Comments

Chef4Sex writes:

⭐ ⭐ ⭐ ⭐ ⭐

I love this Korean Chili is so easy and delicious. I butterflied my onion and garlic before heating them in the oil. Just a tip: Let them cool completely before covering them with foil or plastic wrap and refrigerating them. The hot oil and dry chili stick a lot more easily in the foil than on the ground.