Pumpkin Cheesecake February 17, 2012

Pumpkin Cheesecake

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs or tea biscuits
• ½ c. sugar
• 1 stick softened salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1 can sweetened condensed milk
• 1 1/2 cups sugar
• ¾ ts. Pumpkin pie spice
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, and sugar. Add softened butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese and pumpkin until smooth.  Add condensed milk, eggs, sugar and spice and mix well.  Add flour and vanilla and beat until well combined.  Pour into crust and level by shaking gently.

Set spring form pan on baking sheet incase the spring form pan leaks.  Place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Serves:  8 servings