- For peel: crushed crackers (crumbs) - 11/4 Cups
- sugar - 1/4 cup
- melted butter - 4 items. spoons
- For the filling: cream cheese - 900 Grams
- sugar - 11/4 Cups
- flour - 3 Art. spoons
- canned pumpkin puree - 1 glass
- spices for pumpkin pie - 2 Art. spoons
- vanilla extract - 1 st. a spoon
- salt - 1/2 teaspoonfuls
- big eggs - 4 pieces
Preheat the oven to 175 degrees. Make a crust. In a bowl, mix crumbs of crackers, sugar and butter. Put the mixture in the baking dish with your fingers. Bake until golden brown around the edges, 10 to 12 minutes. Make a stuffing. Mixer with cream cheese and sugar at a low speed until smooth, mix with flour. Add the puree of pumpkin, spices, vanilla and salt, stir until a homogeneous mass is obtained. Add the eggs one at a time, stir. Pour the filling into the baking dish. Reduce the temperature to 150 degrees and bake for 45 minutes. Turn off the oven, let the cheesecake cool for 2 hours (without opening). Remove from the oven and allow to cool completely. Cover and refrigerate in the refrigerator for at least 4 hours. Heat to room temperature before serving.
Servings: 12