|On Hand Ingredients - The beginning of creating.|
|Graham Cracker Crust|
8 oz. cream cheese - room temperature
1-12 oz. can evaporated milk
2 eggs - lightly beaten
1/2 cup light brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
1 pinch nutmeg
Preheat your oven to 350 degrees.
In a large bowl, combine the cream cheese, the eggs and vanilla and beat with a hand held mixer until smooth. Add in the pumpkin, evaporated milk and spices. Mix for 2-3 minutes until all ingredients are well incorporated.
Add the filling to the awaiting spring form pan which has been placed on a cookie sheet.
|Ready for the oven - fingers crossed!|
Bake in a preheated 350 degree oven for 1 1/2 hours until a toothpick inserted comes out clean.
Allow the custard cheesecake to cool COMPLETELY before removing the spring form. Start out cooling on a rack for about 3 hours then place it in the refrigerator to finish cooling.
The good things are: I did not have to spend any more money to put this dessert together. All ingredients were from what I had on hand. Lessons in baking were learned. My family enjoys it. And, it fits in with Cooking on A Budget's theme - be creative with the use of any and all ingredients
on hand and let imagination be the guide. So take a look around your house to see what you can craft from your imagination!