Delicious when served with whipped topping and almonds sprinkled on top.

This recipe makes 12 servings of pumpkin cheesecake.

Ingredients Edit

Crust Edit

Filling Edit

Directions Edit

  1. Preheat oven to 375 degrees.
  2. Combine crust ingredients in bowl. Press into bottom and slightly up sides of a ungreased springform pan.
  3. Cream the cream cheese packages in bowl.
  4. Add condensed milk. Beat For 2 minutes.
  5. Add remaining filling ingredients, beating for 1 minutes. Pour pumpkin mixture into crust.
  6. Bake 60-70 minutes. or until center becomes firm. remove from oven and cool.
  7. Refrigerate for 2 hours.
  8. Loosen and remove sides of pan.

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