Recipe - Pumpkin Cheesecake - Southern Living

2 cup Crushed gingersnaps (about
40 cookies)
One fourth cup Firmly packed light brown
sugar divided
One fourth cup Butter or margarine; melted
3 pack Cream cheese; (8oz)
softened
2 tablespoon Allpurpose flour
1 cn Pumpkin; (15oz)
1 cn Sweetened condensed milk;
(14oz)
3 lg Eggs
1 tablespoon Vanilla extract
One half teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
1 One half cup Sour cream

Recipe by: Southern Living Magazine

Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a
9inch springform pan. Set aside. Beat cream cheese and flour at medium
speed with an electric mixer until creamy. Add pumpkin and next 5
ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce
oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes.
Combine sour cream and remaining 1 tablespoon brown sugar; spread over
cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and
chill overnight.

NOTE: To reduce fat and calories, you can substitute reducedfat cream
cheese, light sour cream, lowfat sweetened condensed milk, and Three fourths cup egg
substitute for 3 eggs.

Formatted for you by: Bill Webster
Posted to MCRecipe Digest V1 #784 by Bill thelma@pipeline.com on Sep 16,
1997