Cheesecake ( pumpkin #2 )
10 servings
Ingredients
| Quantity | 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 | ||
Directions
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