Yield: 10 servings
Measure | Ingredient |
---|---|
⅓ cup | Butter (or marg.); softened |
⅓ cup | Sugar |
1 \N | Egg |
1¼ cup | Flour, all-purpose |
16 ounces | Cream cheese; softened |
¾ cup | Sugar |
2 cups | Pumpkin; cooked, mashed |
1 teaspoon | Cinnamon, ground |
¼ teaspoon | Ginger, ground |
¼ teaspoon | Nutmeg, ground |
\N dash | Salt |
2 \N | Eggs |
\N \N | Cream; whipped |
Cream butter and ⅓ cup sugar until light and fluffy; blend in egg.
Add flour, mixing well. Spread dough on bottom and 2 inches up sides of a 9" springform pan. Bake at 400 degrees for 5 minutes. Remove form oven; lower oven temperature to 350 degrees.
Combine cream cheese and ¾ cup sugar; beat at medium speed of electric mixer until smooth. Blend in pumpkin, spices, and salt.
Add eggs, one at a time, beating well after each addition. Pour into baked crust. Bake at 350 degrees for 50 minutes.
Loosen cake from sides of pan; cool. Remove rim of pan; chill.
Garnish with whipped cream.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman