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.
