Pumpkin Cheesecake
Author: Paulus Family
Ingredients
- 2 c vanilla wafer crumbs
- ¼ c melted butter
- 2- 8 oz packages cream cheese, softened
- ¾ c sugar
- 1 t vanilla
- 1 c prepared pumpkin (see below)
- 3 eggs
- ¾ t cinnamon
- ¼ t nutmeg
Instructions
- Cooking the Pumpkin:
- Peel and remove stringy pumpkin from the inside.
- Cut into small chunks and boil with water until soft, about 30 minutes.
- Drain well.
- Blend in a food processor, food mill, sauce master (pumpkin screen), or blender.
- Freeze any leftovers.
- --
- Cheesecake:
- Crumble the wafers and mix with the melted butter. Press onto 9-inch springform pan.
- Combine cream cheese, sugar, and vanilla in large bowl.
- Add eggs, one at a time, mixing well.
- Add pumpkin and spices and mix well.
- Pour over crust.
- Bake at 350 degrees for approximately 55 minutes.
- Remove from oven and loosen rim, but do not take rim off until completely cooled.
- Keep in refrigerator.
