Pumpkin pie cheesecake (use sour cream topping too)

11 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
2 cups Ginger snaps; finely crushed
2 packs (8oz) cream cheese; softened
1 cup Pumpkin
1 cup Brown sugar; packed
¼ cup Flour
1½ teaspoon Vanilla
1 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Ground allspice
½ teaspoon Nutmeg
½ teaspoon Salt
¾ cup Milk
4 Eggs; lightly beaten

Directions

Stir together butter and crushed cookies till well mixed. Using metal spatula, press mixture over bottom and halfway up sides of ungreased (' or 10" springform pan. Bake at 350 for 10-12 minutes, or till lightly browned.

In large bowl of electric mixer, beat cream cheese till smooth. Add pumpkin and sugar; beat till light and fluffy, 3-5 min. Beat in flour, spices; then add milk and eggs, beating just til blended.

Pour into cooled crust and bake at 350 for 1¼ hours or till knife inserted halfway between edge and center comes out clean. Turn oven o, leave door partially ajar and leave cheesecake in oven for 1 hour; then place on rack at cool for at least 2 hours. Remove pan rim. Prepare sour cream topping and spread evnly over cooled cheesecake. Serves 10-12 Per serving: 342 Calories; 10g Fat (43% calories from fat); 6g Protein; 24g Carbohydrate; 80mg Cholesterol; 452mg Sodium Recipe by: Sunset Favorite Recipes Vol. II Posted to recipelu-digest by Vicky Campagna <drvicky@...> on Feb 14, 1998

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