Yield: 8 servings
|Gingersnap Crust (recipe follows)|
|2||8-oz packages cream cheese, at room temperature|
|½ cup||Cooked pumpkin puree or canned pumpkin|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Ground nutmeg|
|½ teaspoon||Vanilla extract|
1 .Prepare Gingersnap Crust; set aside.
2. Heat oven to 350'F. In large bowl, with electric mixer on medium speed, eat cream cheese, sugar, pumpkin, and spices until combined.
Beat in eggs and vanilla until well mixed. Pour into crust.
3. Bake 40 to 45 minutes or until center is almost set. Cool on wire rack to room temperature. Cover and refrigerate 3 hours or overnight.
4. Just before serving, remove rim of pan and place cheesecake on serving plate.
Gingersnap Crust: In small saucepan, melt ⅓ C butter or margarine over low heat. Remove from heat. Stir in 1½ C gingersnap cookie crumbs until well mixed. Press mixture firmly onto bottom of 9-inch springform pan.
Country Living/Sept/93 Scanned & fixed by DP & GG Submitted By MICHAEL ORCHEKOWSKI On 11-21-94 0333