Pumpkin cheesecake #06
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Crushed zwieback |
| 3 | tablespoons | Sugar |
| ¼ | cup | Butter; melted |
| 2 | packs | (8-oz) cream cheese; softened |
| 1 | cup | Canned pumpkin |
| ¾ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| 4 | Eggs | |
| 1 | cup | Light cream |
| 1 | cup | Dairy sour cream |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla |
Directions
From: arielle@... (Stephanie da Silva) Date: Sun, 8 Aug 1993 23:33:34 GMT For crust, combine crushed zwieback, 3 tablespoons sugar, and melted butter. Press into bottom and 2 inches up sides of 9-inch springform pan.
Bake in a
325 oven for 5 minutes.
For filling, in a large mixer bowl combine the softened cream cheese, pumpkin, the ¾ cup sugar, the 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt. Beat till blended.
Add eggs, beating with electric mixer on low speed just till blended. DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan.
Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2 tablespoons sugar and the ½ teaspoon vanilla; spread over cheesecake.
Bake 5 minutes more. Chill. Serves 12.
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