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.