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Pumpkin 24

Pumpkin 24 is a cakes recipe made with Vanilla Wafers Crushed, Butter Melted, Cream Cheese Softened, Sweetened Condensed Milk, and Whipping Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 24 oz
• 14 oz
• 2 cup

Method (preview)

1. 1

   For crust, combine vanilla wafers, nuts, and butter.

2. 2

   Combine until thoroughly mixed.

3. 3

   Spray 10-inch springform pan with PAM or other product.

4. 4

   Spread vanilla wafer mixture in springform pan along the bottom and 1 1/2-inches up the sides.

5. 5

   Place in freezer.

6. 6

   Combine cream cheese and condensed milk in large bowl.

7. 7

   Beat with electric mixer at medium speed until completely smooth.

8. 8

   Add pumpkin, eggs (one at a time) and 5 Spice Seasonings.

9. 9

   Beat with electric mixer until completely mixed.

10. 10

    Pour mixture over prepared crust.

11. 11

    Bake at 325 F for 60 minutes in a water bath.

12. 12

    DO NOT open oven door.

13. 13

    After 60 minutes remove cheesecake from oven and loosen cake from sides of springform pan.

14. 14

    When completely cooled place in refrigerator over night.