Pumpkin cheesecake - southern living

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

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