Pumpkin Cheesecake

Pumpkin Cheesecake





NOTE:  this makes TWO 8 inch cheesecakes.  cut recipe in half if you wish only one cheesecake.  :)  I have found that 2 cheesecakes bake just as well in the oven as one. 

batter
6 (8 ounce) packages cream cheese
1.5 cup granulated sugar
4 large eggs
1 cup homemade pumpkin puree, strained (measure after straining)
1 cup evaporated milk
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 teaspoon cinnamon
2 teaspoons ginger
1 teaspoon  cloves


crust
1 bag coconut flakes
½ stick butter, melted

½ stick butter for coating pans.
2 cheesecakes – 8” pans  350*F

45 minutes or until no longer jiggly in center.  Turn off oven and leave door propped open til you can touch the cheesecake pans without burning yourself badly.  Fridge overnight. 

Freeze and serve or eat 24+ hours later.   Cheesecakes will keep in fridge 7 days.  Good luck trying to make them last that long.  If my family or friends even think there’s a cheesecake lurking in my fridge, they’re gonna find it – long before 7 days. ..  :)