Yield: 12 servings
|1½ cup||Graham cracker crumbs or gingersnap crumbs|
|¼ cup||Granulated sugar|
|5 tablespoons||Melted butter|
|16 ounces||Cream cheese, room temperature|
|¾ cup||Granulated sugar|
|1 cup||Pumpkin puree, or other squash|
|1 cup||Nonfat yogurt|
Combine crumbs, sugar, and melted butter and press into the bottom and 1/3rd of the way up the sides of a springform pan. Bake at 350 degrees for 10 minutes. Remove from oven and cool.
Combine cream cheese, sugar, and vanilla and mix until smooth. Add eggs one at a time, mixing well between each addition. Add pumpkin and spices and mix just until blended. Pour into prepared crust and bake at 350 for 45-50 minutes, until center is set. Cool on a rack 15 minutes.
Raise oven temperature to 475 degrees. Mix together the yogurt, sugar, and vanilla. Pour evenly over top of cheesecake and tip cake gently to spread to the edges. Bake for 10 minutes.
Cool cake to room temperature before refrigerating and refrigerate at least 12 hours before serving.
Variation: Pumpkin Marble Cheesecake: Mix in only ½ c of the ¾ c sugar into the cream cheese mixture and do not add pumpkin and spices. Instead, mix in 1 cup of the cheese mixture with the pumpkin and spices. Pour the plain batter into the crust, then the pumpkin batter, and swirl with a knife.
Omit the yogurt topping and bake at 350 for 55 minutes to an hour.
Recipe By: Marge Clark/Alison Meyer * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by FAYLEN on 09-18-95