Thanksgiving Pie

Recipe courtesy of Jennykat77

•   3 Large eggs
•   1 cup dark corn syrup
•   1/2 cup sugar
•   1/4 cup (1/2) stick butter, melted
•   1 cup canned pumpkin
•   1 teaspoon vanilla extract
•   1 cup chopped pecans
•   1 (9-inch) unbaked pie shell
•   Whipped cream

   

Preheat oven to 350 F

With electric mixer. beat eggs well. Beat in corn syrup, sugar, butter, pumpkin, and vanilla until well blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake 1 hour, or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream.
   

Pumpkin Pie

Recipe courtesy of mrs.jen&dave

Ingredients:

    * 3/4 cup granulated sugar
    * 1/2 teaspoon salt
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1/4 teaspoon ground cloves
    * 2 large eggs
    * 1/8 - 1/4 cup molasses (I use the Brer Rabbit brand in full flavor)
    * 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
    * 1 can (12 fl. oz.) Evaporated Milk
    * 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
    * Whipped cream (optional)

Directions:
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Stir in molasses (start with a little and then use up to 1/4 cup). Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pumpkin Pie

Recipe courtesy of gingergrl

(This is my great-grandmother’s recipe – the honey is the key!)

1/3 cup sugar

1 tsp salt

1 tsp cinnamon

3/4 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

1/4 cup honey

2 cups canned pumpkin

1 cup evaporate milk

2 eggs

Mix sugar, salt spice with honey and pumpkin.  Heat milk.  Add warm milk with eggs to pumpkin mix.  Blend thoroughly.  Pour into pie crust.

Bake in 425 deg oven for 10 minutes.  Lower oven to 350 degrees and bake 35 minutes.  Insert silver knife in center of pie - it will come out clean when done.

Pumpkin Maple Pie

Recipe courtesy of Lishie0729

    * 1 small sugar pumpkin
    * 3/4 cup packed brown sugar
    * 1 1/4 teaspoons ground cinnamon
    * 1 teaspoon ground ginger
    * 1 teaspoon ground nutmeg
    * 1/4 teaspoon ground cloves
    * 1/8 teaspoon ground allspice
    * 1/2 teaspoon salt
    * 2/3 cup real maple syrup
    * 1 1/4 cups half-and-half cream
    * 1 teaspoon all-purpose flour
    * 3 eggs
    * 1 (9 inch) unbaked pie shell

DIRECTIONS

   1. Preheat oven to 375 degrees F (190 degrees C)
   2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
   3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
   4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

Pumpkin Gingerbread Trifle

Recipe courtesy of Cathy&John

2 (14oz.) packages gingerbread mix (makes more than you actually use)
1 (5.1oz.) box cook-and-serve vanilla pudding mix
1 (30oz.) can pumpkin pie filling
½ cup packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12oz.) container cool whip (I used 2, 8 oz. containers)
1/2 cup gingersnaps, optional

(I also used ground nutmeg and ginger, about ¼ tsp. each)

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and spices into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty clear bowl. Pour ½ of the pudding mixture over the gingerbread, and then add a layer of cool whip. Repeat with the remaining gingerbread, pudding and cool whip. Sprinkle the top with crushed gingersnaps.  

Pumpkin Chocolate-Chip Squares

Recipe courtesy of alicianrj

In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ¼ cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin purée
• 1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

  

4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).

Pumpkin Chocolate Chip Cookies

Recipe courtesy of kristymckain

INGREDIENTS

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts

Directions:

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Pumpkin Cheesecake Pie

Recipe courtesy of MrsKellyT143 & NJ2004BRIDE

• 2 packages (16 ounces total) cream cheese, softened
• 1/2 cup pumpkin purée
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• dash cloves
• 2 large eggs
• 1 9-inch graham cracker pie crust

Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F.
for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.

Pumpkin Cheesecake Layer Pie

Recipe courtesy of e&c

1 package (15 oz) ready to roll pie crust (or homemade)

Cream Cheese Layer

1 8 oz package cream cheese, room temp (I use light cc)

1/3 cup granulated sugar

3/4 teaspoon vanilla extract

1 egg

Pumpkin Layer

1 cup pumpkin puree (not pie filling)

3/4 cup evaporated milk (I used skim eva. milk)

1/2 cup packed light-brown sugar

2 eggs

1 1/2 teaspoon pumpkin pie spice (can substitute cinnamon/nutmeg combo)

1/4 teaspoon salt

1 egg, beaten with 1 teaspoon water

1. Heat oven to 400 F.  Fit pie crust into 9 inch pie plate and crimp edges.  Refrigerate until ready to roll.  (You can use a second pie crust to cut out shapes with cookie cutter (1 inch size) to press over crimped edges).  You could also omit pie crust and substitute and pre-made graham cracker shell.

2. Cream Cheese Layer

Beat Cream Cheese, Sugar, Vanilla, & Egg until smooth.  Spread evenly into bottom of piecrust.

3. Pumpkin Layer

Beat Pumpkin Puree, Milk, Brown Sugar, Eggs, Pie Spice & Salt until smooth.  Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.

4. Brush edge of pie with egg-water wash.  Overlap shapes if using.  Bake at 400 F for 15 minutes.  Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes.

5. Cool pie completely on rack.  Refrigerate until completely chilled.  Before slicing, leave out for 30 minutes.

Pumpkin Cheesecake Bars

Recipe courtesy of melbride2005

• 1 (16 ounce) package pound cake mix (I used yellow cake mix)
• 3 eggs, divided
• 2 tablespoons butter or margarine, melted
• 4 teaspoons pumpkin pie spice, divided
• 1 (8 ounce) package cream cheese, softened (I used low fat)
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) (I used fat free)
• 1 (15 ounce) can pumpkin
• 1/2 teaspoon salt
• 1 cup chopped nuts

DIRECTIONS

1. Preheat oven to 350 degrees F. In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
2. In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in EAGLE BRAND® then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

Pumpkin Cake With Maple Cream Cheese Frosting

Recipe courtesy of al320

CAKE:

• 1 stick unsalted butter, room temperature, plus more for greasing pans
• 1 cup firmly packed dark-brown sugar
• 1/3 cup granulated sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1/2 cup buttermilk mixed with 1 teaspoon vanilla
• 1 1/4 cups canned solid-pack pumpkin

Frosting:

• Two (8-ounce) packages cream cheese, softened
• 1 sticks unsalted butter, room temperature
• 2 cups confectioners' sugar
• 1/4 cup pure maple syrup

Make THE Cake

1. Preheat the oven to 350¡ã. Butter two 8-by-2-inch cake pans, line them with parchment circles, butter the parchment, and coat the pan with flour. Tap out the excess.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the pans. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool the pans on racks for 10 minutes. Invert the cakes onto racks and remove the parchment paper. Cool completely.

Make THE Frosting

In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Pumpkin Butterscotch Trifle

Recipe courtesy of klodandmeg

Gingerbread cake mix-make according to directions
15 ½ oz of cool whip (fat free is fine, thawed)
15 ½ oz can pumpkin (not pie filling)
½ teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Ginger
4   1 oz packages sugar free instant butterscotch
pudding mix
4 cups of fat free milk

Make cake, let cool. Crumble cake once entirely
cooled, put in zip lock bag. Make pudding according to
box. Let sit 2 minutes. Take pumpkin and all spices,
mix into pudding. Let chill for at least 2 hours.  In
trifle bowl~ 1st layer, 1/4 of the gingerbread,  2nd
layer  ½ pudding/pumpkin , 3rd layer, 1/4 of the
gingerbread, 4th layer, half of Cool Whip, 5th layer,
1/4 gingerbread ,6th layer, other half of
pudding/pumpkin, 7th layer, 1/4 gingerbread, top with
other half of Cool Whip. Refrigerate until use.

Pumpkin Apple Bread

Recipe courtesy of Happy8-13-05

*recipe makes 2 9-BY-5-INCH loaves, or 24 muffins*

FOR TOPPING
1 tablespoon all-purpose flour
5 tablespoons of sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened

FOR BREAD
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15-ounce) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (2
cups)

MAKE THE TOPPING:
Blend together flour , sugar, cinnamon, and butter in
a small bowl with your fingertips until mixture
resembles coarse meal.

MAKE THE BREAD:
Put a rack in middle of oven and preheat oven to 350
F.  Butter two 9-BY-5-inch loaf pans or two 12 cup
muffin trays.

Sift together flour, salt, baking soda, cinnamon,
nutmeg, cloves, and allspice into a medium bowl.
Whisk together pumpkin, oil, sugar, and eggs in a
large bowl.  Add flour mixture, stirring until well
combined.  Fold in apples.

Divide batter between buttered loaf pans.  Sprinkle
half of topping evenly over each loaf.  Bake until a
wooden pick or skewer inserted in center of bread
comes out clean, 50 to 60 minutes.

Cool loaves in pan on a rack for 45 minutes, then turn
out onto rack and cool completely, about 1 hour.

Perfect Pumpkin Pie

Recipe courtesy of heida73

Graham cracker pie crust (6oz)

1 can (15oz) pumpkin

1 can (14oz) sweetened condensed milk

2 eggs

1t ground cinnamon

1/2t ground ginger

1/2t ground nutmeg

1/2t salt

Preheat oven to 425 degrees F.

With mixer, beat pumpkin, milk, eggs, spices and salt. Pour into crust.

Bake 15 minutes. Reduce oven temp to 350, bake 35-40 minutes longer or until knife inserted 1" from crust comes clean. Cool.

Pat Quinn's Yummy Pumpkin Bread

Recipe courtesy of tpquinn72

Preheat oven to 350 degrees.

Grease 3 medium loaf pans.

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 2 cups pumpkin (1 pound can)
• 2 teaspoons baking soda
• 2/3 cup water
• 1 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 3 1/4 cup flour

Mix sugar, oil, eggs and pumpkin.  Add water.  Set aside.  Sift together salt, spices, flour and soda; add to first mixture.  Fill medium loaf pans 2/3 full.  Bake at 350 degrees for 50-60 minutes or until done.  Turn out and cool.  When cooled add some powdered sugar on top.   These also freeze really well, but don't put the powdered sugar on before you freeze them. 

Paradise Pumpkin Pie

Recipe courtesy of wrysmyguy

Filling:

• 8 oz. package of cream cheese
• ¼ cup sugar
• ½ teaspoon vanilla
• 1 egg
• ½ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• Dash salt
• 1 ¼ cups canned or smoothly mashed, cooked pumpkin
• 1 cup evaporated milk
• 2 eggs, slightly beaten
• Maple syrup

Prepare pie crust (I like Martha Stewart’s recipe but you can use a prepared Pillsbury one or a deep dish frozen one)

Heat the oven to 350*

In a small bowl, combine cream cheese, ¼ cup sugar and vanilla. Mix at low speed until well blended. Add egg; mix well. Spread cream cheese mixture in bottom of pie crust lined pan.

In a large bowl, combine ½ cup sugar, cinnamon, ginger, nutmeg, salt, pumpkin, milk and eggs. Mix well. Carefully pour/spoon pumpkin mixture over cream cheese layer. Bake at 350* for 60-70 minutes or until set. Cool. Brush with syrup. Refrigerate until served.

Tip: Cover the edge of the pie crust in the last 15 minutes of baking to prevent excessive browning.

Gingerbread Pumpkin Bars

Recipe courtesy of al320

For the bars:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fresh grated nutmeg
• 1/8 teaspoon ground cloves
• 16 tablespoons unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/4 cup molasses
• 1/3 cup rolled quick oats

For the filling:

• 6 ounces cream cheese, softened
• 1 3/4 cups mashed pumpkin
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fresh grated nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs

For the drizzle:

• 1 cup confectioners sugar
• 1 tablespoon butter, softened
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons milk

Preheat oven to 350

To make the bars:

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10¡å x 15¡å baking pan lightly coated with nonstick spray.

Add the oats to the reserved mixture and mix until combined - set aside.

To make the filling:

In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves - mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.

Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.

To make the drizzle:

In a small bowl, mix together confectioners¡¯ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.

Frosted Pumpkin Cake

Recipe courtesy of duckingdecoy

INGREDIENTS

4 eggs

1 2/3 cup sugar

1 cup oil

1 16 oz. can of pumpkin

2 cups of all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

1tsp. baking soda

1 tub of cream cheese frosting

Preheat oven to 350 degrees.  In bowl for electric mixer, beat eggs, granulated sugar, oil and pumpkin until fluffy.  Sift together flour, baking powder, cinnamon, salt and baking soda in another bowl.  Gradually add to the egg mixture with the mixer at low speed.  Spread batter in a greased 15 x 10 rectangular cake pan.  Bake for 20-25 min or until center of cake is done.  Remove from oven and cool completely.  Once cool, frost cake and enjoy.

Double Layer Pumpkin Cheesecake

Recipe courtesy of chatty76

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until
smooth. Blend in eggs one at a time. Remove 1 cup of batter and
spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and
stir gently until well blended. Carefully spread over the batter in
the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is
almost set. Allow to cool, then refrigerate for 3 hours or
overnight. Cover with whipped topping before serving.

Bourbon Pumpkin Cheesecake

Recipe courtesy of Krissi105

For crust:
3/4 cup graham cracker crumbs (from five 4 3/4- by 2
1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling:
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping:
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:
Invert bottom of a 9-inch spring form pan (to create flat
bottom, which will make it easier to remove cake from pan),
then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl
until combined well. Press crumb mixture evenly onto bottom
and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350
deg. F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla,
and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon,
nutmeg, ginger, and salt in large bowl. Add cream cheese
and beat with an electric mixer at high speed until creamy
and smooth, about 3 minutes. Reduce speed to medium, then
add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put spring form
pan in a shallow baking pan (in case spring form leaks).
Bake until center is just set, 50 to 60 minutes. Transfer
to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in
a bowl, then spread on top of cheesecake and bake 5
minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side
of pan and bring to room temperature before serving.

Cooks' note:
Baked cheesecake can be chilled, covered, up to 2 days.

Makes 12 to 14 servings.