| 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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