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Print this Recipe    Pumpkin 24

Pumpkin Cheesecake

2 cups vanilla wafers, crushed
1/2 cup butter, melted
1/2 cup almonds or pecans, crushed

24 oz cream cheese, softened
14 oz sweetened condensed milk
16 oz solid packed pumpkin
4 large eggs
pumpkin pie spice, to taste

2 cups whipping cream
confectioner's sugar, to taste
1/2 cup almonds, crushed
pumpkin pie spice, for garnish

Preheat oven to 325 F.

For crust, combine vanilla wafers, nuts, and butter. Combine until
thoroughly mixed. Spray 10-inch springform pan with PAM or other
product. Spread vanilla wafer mixture in springform pan along the
bottom and 1 1/2-inches up the sides. Place in freezer.

Combine cream cheese and condensed milk in large bowl. Beat with
electric mixer at medium speed until completely smooth. Add pumpkin,
eggs (one at a time) and 5 Spice Seasonings. Beat with electric
mixer until completely mixed.

Pour mixture over prepared crust. Bake at 325 F for 60 minutes in
a water bath. Turn oven off and leave cheesecake in oven for an
addition 60 minutes. DO NOT open oven door. After 60 minutes
remove cheesecake from oven and loosen cake from sides of springform
pan. When completely cooled place in refrigerator over night.

Garnish with whipped cream and sprinkle on nuts and 5 spice seasoning.

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