Pumpkin cheesecake recipe

1. 1. Preheat your oven to 350*. Wrap the outside of a 9'' spring form pan with foil, and place on a baking sheet. Spray with non stick spray inside.

2. 2. In the bowl of the standing mixer, add wafer cookie crumbs, sugar, and melted butter. Mix to combine; till has texture of '' wet sand''

3. 3.Take crumbs, and put inside pan. Press to make even.

4. 4.Put crust in oven, 350* for 7 to 8 mins.

5. 5.In the same mixing bowl, add cream cheese, pumpkin puree, eggs, sugars, evaporated milk, spices; lid on, mix till combine. Blend for a min.

6. 6.Take off and mix well. Pour into crust in spring form pan. Spread to make even.

7. 7.Put in oven for an hour: Let cool comepelty before frosting.

8. 8.In a bowl, add sour cream, sugar, and vanilla extract. Mix to combine; spread on top of cake.

9. 9.Put back in oven for 5 mins; let cool for a few hours on counter top and 6 hours in the fridge.

10. 10.When done, take some warm water and butter knife and run it around.

11. 11.Take out and sprinkle the top with confectioner sugar.