Easiest and Best Pumpkin Cheesecake

I have tried many recipes for pumpkin cheesecakes, but I always go back to this one because it is so easy and delicious. The crust is like a chewy spicy cookie, and the filling is soft and creamy and perfect. It is delicious by itself (the way I prefer it); great with a little whipped cream; or it would be delicious with a drizzle of salted caramel and some toasted pecans.

Preheat oven to 350 degrees. Place all ingredients in food processor and pulse until a soft dough just comes together–there will be some cake mix that isn’t incorporated. Spray a 9″ spring form pan with cooking spray and press the dough evenly into the pan. Set aside.

Filling

2 large eggs

2 tsp pumpkin pie spice

1 can of pumpkin (not pumpkin pie mix)

1 block of cream cheese (8 oz)

1 can sweetened condensed milk

Place all the ingredients in the same food processor bowl and pulse until completely smooth and no small lumps of cream cheese remain. Pour into prepared crust and place in oven. Bake for 55 to 60 minutes until the crust is just turning golden brown and the filling is set. Cool on the counter for an hour and then in the refrigerator for at least 4 or 5 hours.