Recipe - Pumpkin Cheesecake

CRUST
Three fourths cup Graham wafer crumbs
3 tablespoon Melted butter or margarine
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
FILLING
1 cup Cream cheese (One half pound or 250g
One fourth cup Sugar
1 lg Egg
2/3 cup Pumpkin, cooked or canned
Three fourths teaspoon Cinnamon
One fourth teaspoon Cloves
GARNISH
Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix
together and press into 8x8" pan lined with tinfoil.

Place cream cheese in large mixing bowl and beat with an electric mixer
until fluffy. Beat in sugar then egg. Blend dry ingredients together and
beat into cream cheese mixture. Beat in pumpkin.

Pour mixture into prepared pan and bake at 325 F about 40 min or until
filling is just set. Cool on a wire rack for one hour, then refrigerate
until serving time. Garnish with whipped cream or topping just before
serving. Serve like a pie or in smaller squares.

Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier
Tested Oct 93 using Graham Cracker Crust from Choice Cooking and Mock
Whipped Cream from Jean Anderson's SinFree Desserts reposted by Karen
Mintzias in Intercook Apr 93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini