Recipe - Pumpkin Cheesecake With Cranberry Sauce

CRUST
1 cup Graham cracker crumbs
1 tablespoon Sugar
2 tablespoon Melted butter or margarine

FILLING
3 pack (8oz) cream cheese at room
temperature
1 cup Sugar
1 Cp sour cream
1 teaspoon Vanilla
1 tablespoon Pumpkin pie spice
6 Eggs
1 cup Canned or freshly cooked and
drained pumpkin

CRANBERRY SAUCE
1 qt Water
1 pack (12oz) cranberries
1 cup Sugar
1 teaspoon Lemon juice
One fourth cup Amaretto or Grand Marnier

CRUST: Combine, mix well, and spread evenly in a 9inch pie pan.

FILLING: Combine cream cheese and sugar in a large bowl. Beat 1 minute at
medium speed until light and creamy. Add sour cream. Mix 1 minute. Add
vanilla and pumpkin pie spice. Mix 1 minute. Add eggs. Mix 1 minute. Add
pumpkin. Mix **2** minutes. Pour into prepared pie crust.

Bake at 375 degrees for 45 minutes, until firm. Chill overnight, and serve
with Cranberry Sauce.

Posted to JEWISHFOOD digest V96 #56

Date: Mon, 21 Oct 1996 12:01:46 PST

From: magwrit1@juno.com (Michelle Young)