Serves: 5
Total Calories: 1,009
Crust:
Mix all ingredients. Press mixture into bottom and about 3/4- inch up the sides of a buttered 9-inch springform pan. Chill for one hour.
Filling:
Cream first 3 ingredients. Add eggs, one at a time, beating well after each addition. Add all remaining ingredients and beat 3–5 minutes at medium speed, scraping sides of bowl. Pour filling into chilled crust. Place pan on an edged baking sheet (cake will drip) and bake at 350° for 1 1/2–1 3/4 hours. Cool on rack until cake settles. Cover lightly and refrigerate for 6 hours.
This Pumpkin Cheesecake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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