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Pumpkin Cheesecake

~A Friendsgiving Staple~

Ingredients:

Pie Mixture:

  • 2 (8 ounce) packages of Cream Cheese, softened

  • 1/2 Cup of Sugar

  • 1/2 TSP of Vanilla

  • 2 Eggs

  • 1/2 Cup of Canned Pumpkin

  • 1/2 TSP Cinnamon

Crust:

  • 1 Box of Vanilla Wafers

  • 1 Stick of Margarine, Melted

  • Small Container of Cool Whip

Directions:

pumpkin cheesecake.jpg

This recipe is always a huge hit at our college tradition of Friendsgiving!

  • Crush 3/4 of the package of vanilla wafers - mix with 1 stick of melted margarine.  Press into pie plate and bake crust on 375 for no longer than 10 minutes.  It will begin to puff in the middle.  Remove from oven and allow to cool.

  • Mix cream cheese, sugar, and vanilla with electric mixer on medium until well blended.  Add eggs, mix until well blended.

  • Stir pumpkin and cinnamon into 1 cup of batter (cream cheese mixture), pour remaining plain mixture into crust.  Top with pumpkin batter.

  • Bake at 350 degrees for 35 to 40 minutes or until center is almost set.  Cool completely. Refrigerate for 3 hours.

  • Top with Cool Whip.

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