2 tb Butter or margarine
2 c Ginger snaps; finely crushed
2 pk (8oz) cream cheese; softened
1 c Pumpkin
1 c Brown sugar; packed
1/4 c Flour
1 1/2 ts Vanilla
1 ts Ginger
1 ts Cinnamon
1 ts Ground allspice
1/2 ts Nutmeg
1/2 ts Salt
3/4 c Milk
4 Eggs; lightly beaten
Stir together butter and crushed cookies till well mixed. Using metal
spatula, press mixture over bottom and halfway up sides of ungreased (‘ or
10″ springform pan. Bake at 350 for 10-12 minutes, or till lightly browned.
In large bowl of electric mixer, beat cream cheese till smooth. Add pumpkin
and sugar; beat till light and fluffy, 3-5 min. Beat in flour, spices; then
add milk and eggs, beating just til blended.
Pour into cooled crust and bake at 350 for 1 1/4 hours or till knife
inserted halfway between edge and center comes out clean. Turn oven o,
leave door partially ajar and leave cheesecake in oven for 1 hour; then
place on rack at cool for at least 2 hours. Remove pan rim. Prepare sour
cream topping and spread evnly over cooled cheesecake. Serves 10-12
Per serving: 342 Calories; 10g Fat (43% calories from fat); 6g Protein; 24g
Carbohydrate; 80mg Cholesterol; 452mg Sodium
Yields
11 Servings
