KBLS EATS! Holiday Edition {Pumpkin Cheesecake}

Pumpkin Cheesecake

CRUST::

2cups of CRUSHED cookies of choice for crust (Nilla Wafers, Ginger Snaps or Graham Crackers)

6tlbsps of (melted butter)

·        Mix crushed cookie and butter mix (until you get a moist texture that will mold to bottom of pan)

Mold firm to bottom of pan and bake on 350 for 10mins

FILLING::

4     packs of softened cream cheese

Add 1/34 teaspoon of sugar

·        MIX!

Add 15pz pumpkin filling (from can or fresh) and 5 eggs to mixture

1 ½ teaspoon Cinnamon, nutmeg and Clove (or to taste)

1-2 tablespoons of Vanilla, 1/3 cup of flour and mix entire mixture together

(texture and taste should give you an idea of your final product by this time)  

Pour mixture over cooled cookie crust in baking pan and bake at 350 for 1hr 20mins.

(For even cooking throughout the cake place pan in a “water bath”:: a bigger pan sounding cake pan in water)

Garnish with whip cream, caramel, pecans, walnuts or whatever gets your taste buds going for the Holiday and ENJOY!