Yield: 17 Servings
|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)|
|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