Pumpkin Latte Cheesecake. Thanksgiving time
This pumpkin cheese cake takes just that tiny bit extra time but I know you are going to love it.
** Substitute all the spices with 2 tablespoons pumpkin pie spice
** To make an extra crispy base chill before baking
** If you have a smaller packet of biscuits (or want to add more crust follow these instructions) :
For less, reduce the butter adding about 3/4 then mix and combine and test by, taking a small handful of crumbs and squeezing them. They should mostly stay together in a little clump. If the crumbs just fall apart you need to add a little more butter (at a time.)
Crumbs should not be greasy nor should butter squeeze out of them.
Strain cream cheese mixture through a sieve if the pumpkin is fibrous or there are any lumps in the cream cheese