Found this on one of the gun forums I belong to.
Pumpkin cheese cake
One large mixing bowel (electric mixer prefered)
8"X11" Hefty E-Z foil disposible pan w/ the clear plastic snap-on lid OR Pyrex, glass baking dish
a cookie sheet or flat baking pan large enough to hold Hefty pan
wire mesh cooling rack
3-each 8oz. packages of cream cheese (Philidelphia Original is best)
3 eggs
2/3 cup of sugar
1 tsp vanilla
Combine all ingredients in mixer. Mix completely
Place 8"X11" Hefty E-Z foil disposible pan on top of cookie sheet or flat oven pan
Spray 8"X11" Hefty E-Z foil disposible pan w/ PAM or other cooking "no-stick" spray
Spread blended ingredients in pan and smooth out w/ flexable spatula
Prep of Pumpkin filling:
One large mixing bowel (electric mixer prefered)
1-each large can (29 oz.) of UNPREPARED canned pumpkin
1-each (14oz can) of sweetened condensed milk
1 egg
1/2 Tsp. Nutmeg
1/2 Tsp. Ginger
3/4 Tsp. Cinnamon
Pinch of Pumpkin Spice
Combine all ingredients in mixer. Mix completely
Carefully spread mixture on top of cream cheese mixture. Smooth out with flexable spatula.
Preheat oven to 350. Bake 60 to 70 minutes. MUST be cooled overnight!
Let it sit on wire mesh cooling rack for an hour or so. Then put in fridge overnight. DO NOT put the clear plastic lid on until next day.