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Pumpkin Bizcochito Cheesecake

Bizcochito Cheesecake

Ingredients

  • 2 cups bizcochito, crumbs
  • 4 tablespoons melted butter
  • 3 pounds cream cheese (room temperature)
  • 2 cups pumpkin puree
  • 1 cup sugar
  • 6 eggs
  • 1 teaspoon vanilla extract

Directions

  1. Mix together crumbs and butter, and press evenly into the bottom of a springform pan.
  2. Place in a preheated 325-degree oven, and toast for 5 minutes.
  3. In a standing mixer or food processor, whip the cream cheese.
  4. Add pumpkin, then sugar, and mix until smooth. Add eggs one at a time, and then add vanilla.
  5. Pour mixture into the springform pan and bake for 45 minutes or until center is set.
  6. Allow to cool slowly before slicing.