Pumpkin Cheesecake Recipe

 

Fixings:

2 cups graham wafer

3 tbsp unsalted spread

2  packs cream cheddar

1 can pumpkin puree

8 oz little can fresh milk

1/2 cup sugar

3 tbsp

1/2 teaspoon salt

5 large eggs

Directions:

Line a stewing pot with foil; layer foil with cooking spread. Mix together morsels and spread until joined; pack into base of stewing pot.

In an expansive blending vessel, utilizing a blender on medium pace, beat cream cheddar until velvety. Beat in pumpkin until decently joined. Beat in vanished milk, sugar, vanilla, salt until decently consolidated. Beat in eggs until decently consolidated. Spill filling over outside.

Spread with cover and cook 2 hours on high, or until top begins to break. Evacuate cover and cool for 50 minutes. Cover and refrigerate overnight. At the point when prepared to serve, lift out foil and cut into wedges.