Pumpkin cheesecake
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| ⅓ | cup | Margarine |
| ⅓ | cup | Sugar |
| 1 | Egg | |
| 1¼ | cup | Flour |
| Filling: | ||
| ¾ | cup | Sugar |
| 16 | ounces | Can of pumpkin |
| 2 | 8 oz. packages of cream | |
| Cheese | ||
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Nutmeg |
| Dash of salt | ||
| 2 | Eggs | |
Directions
Crust: Cream margarine and sugar unti light and fluffy. Blend in egg. Add flour; mix well. Press dough on bottom of 9 inch springform pan and 2 inches high around sides. Bake at 400 degrees for 5 minutes. Reduce to 350 degrees. Filling: Combine softened cream cheese and sugar, mixing at medium speed until well blended. Blend in pumpkin, spices, and salt. Add eggs, one at a time. Pour mixture into pastry lined pan, smoothing surface to edge of the crust. Bake at 350 degrees for 50 minute.
Loosen cake from rim of pan, cool before removing rim. Garnish with whipped cream before serving. Randy Rigg Submitted By RANDY RIGG On 10-03-94