Pumpkin Cheesecake

This is easy and one of the best fall deserts around. It can be made with rice flour too if you want a gluten free dessert. Desert, dessert, I can't remember what Kris told me :) This recipe came from a Libby pumpkin can a long time ago. You can use fresh pumpkin or squash or the canned - un-spiced pumpkin. I prefer butternut squash, but no one would eat butternut squash cheesecake.....they never know, ssshhhh.

Crust

1 C Flour

1/3 C Brown Sugar

5 T Butter

½ C Chopped Nuts

Cut together crust w/ pastry cutter and set aside ¾ C of crumbs for topping. Press crust into 8’ X 8’ pan and bake @ 350 degrees for 15 minutes.

Filling

8 oz. Cream Cheese

¾ C Sugar

½ C Pumpkin (or squash)

2 eggs

½ teas Cinnamon

1 teas Vanilla

Blend the filling together in food processor (or blender) until smooth, pour over pre-baked crust, top with the ¾ C crumbs, finish baking for an additional 30 minutes.