| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecake, Dessert | 17 | Servings | |
INGREDIENTS
| 2 | c | Crushed gingersnaps (about 40 cookies) |
| 1/4 | c | Firmly packed light brown sugar — divided |
| 1/4 | c | Butter or margarine; melted |
| 3 | pk | Cream cheese; (8-oz) softened |
| 2 | tb | All-purpose flour |
| 1 | cn | Pumpkin; (15-oz) |
| 1 | cn | Sweetened condensed milk; (14-oz) |
| 3 | lg | Eggs |
| 1 | tb | Vanilla extract |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1 1/2 | c | Sour cream |
INSTRUCTIONS
Recipe by: Southern Living Magazine Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a 9-inch 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 reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and 3/4 cup egg substitute for 3 eggs. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #784 by Bill <thelma@pipeline.com> on Sep 16, 1997
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