Pumpkin Orange Cheesecake
Laura Whiting
Description:
Makes one 9 inch cheesecake
Ingredients:
1 1/2 cups Biscoff cookie crumbs or graham cracker crumbs
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
16 oz pumpkin puree
14 ounce can sweetened condensed milk (not evaporated)
Two eggs
3 tablespoons orange juice
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Directions:
Preheat oven to 350°. Combine crumbs and butter, press firmly on bottom and halfway up the side of a 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in remaining ingredients. Pour into pan. Bake one hour and 15 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers.
