Pumpkin Orange Cheesecake

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.