Pumpkin Pie Cheesecake -

8 oz Cream cheese; softened

1 cn Sweetened condensed milk

16 oz Solid-pack pumpkin

2 ts Pumpkin pie spice

1/2 ts Salt

1 ts Vanilla extract

2 Eggs; beaten

9" pie plate. In small bowl, combine crumbs and butter; press firmly on bottom of prepared pie plate. In large bowl, with electric mixer at medium speed, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, pie spice, salt and vanilla; mix well. Stir in eggs. Pour mixture into prepared crust. Bake

50-55 minutes, or until center is set. Cool in pan on wire rack. Refrigerate

2 hours, or until chilled. Source: Holiday Baking - Woman's Day Magazine - Volume IV, Number

4. Dottie Cross - tmpj

72b. MM: Patti - vdrj

67a. --