Cheesecake ( pumpkin #2 )

Yield: 10 servings

Measure Ingredient
⅓ cup Butter (or marg.); softened
⅓ cup Sugar
1 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
dash Salt
2 Eggs
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

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