Pumpkin Cheesecake
Author: 
 
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
  1. Cooking the Pumpkin:
  2. Peel and remove stringy pumpkin from the inside.
  3. Cut into small chunks and boil with water until soft, about 30 minutes.
  4. Drain well.
  5. Blend in a food processor, food mill, sauce master (pumpkin screen), or blender.
  6. Freeze any leftovers.
  7. --
  8. Cheesecake:
  9. Crumble the wafers and mix with the melted butter. Press onto 9-inch springform pan.
  10. Combine cream cheese, sugar, and vanilla in large bowl.
  11. Add eggs, one at a time, mixing well.
  12. Add pumpkin and spices and mix well.
  13. Pour over crust.
  14. Bake at 350 degrees for approximately 55 minutes.
  15. Remove from oven and loosen rim, but do not take rim off until completely cooled.
  16. Keep in refrigerator.
Recipe by Mt Airy Orchards at https://mtairyorchards.com/pumpkin-cheesecake/