Recipe - Pumpkin Pie Cheesecake (Use Sour Cream Topping Too)

2 tablespoon Butter or margarine
2 cup Ginger snaps; finely crushed
2 pack (8oz) cream cheese; softened
1 cup Pumpkin
1 cup Brown sugar; packed
One fourth cup Flour
1 One half teaspoon Vanilla
1 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Ground allspice
One half teaspoon Nutmeg
One half teaspoon Salt
Three fourths cup Milk
4 Eggs; lightly beaten

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 1012 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, 35 min. Beat in flour, spices; then
add milk and eggs, beating just til blended.

Pour into cooled crust and bake at 350 for 1 One fourth 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 1012

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 recipeludigest by Vicky Campagna drvicky@pacbell.net on Feb
14, 1998