Yield: 17 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Crushed gingersnaps (about 40 cookies) |
| ¼ cup | Firmly packed light brown sugar -- divided |
| ¼ cup | Butter or margarine; melted |
| 3 packs | Cream cheese; (8-oz) softened |
| 2 tablespoons | All-purpose flour |
| 1 can | Pumpkin; (15-oz) |
| 1 can | Sweetened condensed milk; (14-oz) |
| 3 larges | Eggs |
| 1 tablespoon | Vanilla extract |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground allspice |
| 1½ cup | Sour cream |
Recipe by: Southern Living Magazine Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a 9-inch springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy. Add pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes.
Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and chill overnight.
NOTE: To reduce fat and calories, you can substitute reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and ¾ cup egg substitute for 3 eggs.
Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #784 by Bill <thelma@...> on Sep 16, 1997