| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese, Desserts | 11 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 2 | c | Ginger snaps, finely crushed |
| 2 | 8oz cream cheese softened | |
| 1 | c | Pumpkin |
| 1 | c | Brown sugar, packed |
| 1/4 | c | Flour |
| 1 1/2 | t | Vanilla |
| 1 | t | Ginger |
| 1 | t | Cinnamon |
| 1 | t | Ground allspice |
| 1/2 | t | Nutmeg |
| 1/2 | t | Salt |
| 3/4 | c | Milk |
| 4 | Eggs, lightly beaten |
INSTRUCTIONS
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 10-12 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, 3-5
min. Beat in flour, spices; then add milk and eggs, beating just til
blended. Pour into cooled crust and bake at 350 for 1 1/4 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 10-12 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
recipelu-digest by Vicky Campagna <drvicky@pacbell.net> on Feb 14,
1998
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 150
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 69.3mg
Sodium: 215.2mg
Potassium: 129.3mg
Carbohydrates: 25g
Fiber: <1g
Sugar: 21.2g
Protein: 3.4g