At 6:16 – That’s when it all goes bad!!! EASY PUMPKIN CHEESECAKE 1 egg yolk 1 (9 oz.) graham cracker pie crust (extra serving size) or 2 reg. size 2 (8 oz.) pkgs. cream cheese, softened at room temperature 3/4 c. sugar 2 eggs 1 (16 oz.) can pumpkin 1 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger Preheat oven to 350 degrees. Beat egg yolk and brush on pie crust. Bake crust for 4 or 5 minutes; set aside to cool. Meanwhile, in a large bowl, combine the cream cheese, sugar and eggs; beat on medium speed until smooth. Add pumpkin, cinnamon and ginger and continue mixing until well blended. Spoon mixture into prepared pie crust and bake for about 40 to 45 minutes, until set. Let cool, then refrigerate for several hours or overnight. Serve plain, or with a dollop of whipped cream, or a scoop of ice cream.
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