PUMPKIN CHEESE CAKE
Make large cheesecake (10 inch pie pan)
This is a yummy dessert for winter holidays. The pumpkin
is not too strong.
3 8 oz pkg cream cheese, softened
1 ½ cup sugar
3 eggs, beaten with fork
1 tsp vanilla
½ cup pumpkin puree
½ tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
*1 vanilla wafer cookie crush (or graham if you prefer)
With beaters on lowest speed or by hand, beat softened cream
cheese until smooth (can be a little lumpy). Add rest of above.
Pour into crust and bake 40 minutes at 300 degrees (or until
puffed up). Refrigerate 5 hours or more.
*I make my own cookie crust by taking cookies and grind in
food processor. Then add just enough melted butter to make
moist but not wet. Press into pie tin.
