Pumpkin cheesecake #08

Yield: 10 Servings

Measure Ingredient
1½ cup Crumbs
¼ cup Sugar
8 ounces Melted margarine
625 grams Cream cheese (room temperature)
⅔ cup Sugar
4 \N Eggs
14 ounces Cooked or canned pumpkin
2½ teaspoon Ginger
2 teaspoons Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ground cloves
⅓ cup Brandy



From: hammond@... (Steve Hammond) Date: Thu, 14 Oct 1993 19:40:17 GMT Graham cracker crust: mix and press into bottom and sides 10" pie plate or 9" spring form bake at 350 for 10 min.

Filling: cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and brandy mixing well. Spoon into crust and bake at 325 for 50 - 60 min. Best decorated with wiped cream and preserved ginger slices.



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