Yield: 10 servings
|⅓ cup||Butter (or marg.); softened|
|1¼ cup||Flour, all-purpose|
|16 ounces||Cream cheese; softened|
|2 cups||Pumpkin; cooked, mashed|
|1 teaspoon||Cinnamon, ground|
|¼ teaspoon||Ginger, ground|
|¼ teaspoon||Nutmeg, ground|
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