- 3lb cream cheese
- 4 eggs
- 1 can of condensed milk
- 1 cup sugar
- 1 cup canned pumpkin
- 1 tsp pumpkin spice
- 2 teaspoons Vanilla Extract
- 1 cup YC Pumpkin pie crumbs
(1/2 in batter 1/2 for topping)
8x4 cake pan
8" round parchment paper
- 2 cups of Yum Crumbs Pumpkin Pie Crumbs
- 1/2 stick of melted butter
Preheat oven to 275 degrees F.
Place at least a 9x13 baking sheet filled 1/2 way filled with water while preheating. Have all ingredients at room temp. Spray your pan and line the bottom with parchment paper... or you can set up using a cheesecake pan line the outside with foil if needed.
Whip cream cheese with paddle attachment and whip until fluffy and smooth. Add your pumpkin, vanilla and pumpkin spice. Mix till combined. Combine sugar and condensed milk. Add eggs one at a time till well incorporated. Lastly with your spatula scrape side and add 1/2 of YC and do a final mix. Pour inside your lined cake pan (8x3)
Place inside pre heated pan from oven and bake for 3 hours or until firm. Turn off oven and leave in oven for at least 4 hours before placing in fridge over night.
If rising to fast or cracking on top oven temp is too high... Low, slow and steady gives you the perfect cheesecake!
Remove from pan (Running a flat metal icing spatula round the rim and dunk bottom of cake pan in a bowl of hot water for a few seconds) and top with either stable whip cream or buttercream and decorate with YC pumpkin Pie Crumbs and enjoy