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Pumpkin Cheesecake
Author/Submitted by:
Servings: 8
Categories:
Cheesecakes
/
Desserts
/
Pumpkin
Ingredients:
CRUST 3/4
cup
Graham wafer crumbs 3
tablespoons
Melted butter or margarine 1/4
teaspoon
Cinnamon 1/4
teaspoon
Nutmeg
FILLING 1
cup
Cream cheese (1/2 lb or 250g 1/4
cup
Sugar 1
large
Egg 2/3
cup
Pumpkin,
cooked or canned
3/4
teaspoon
Cinnamon 1/4
teaspoon
Cloves
GARNISH
Whipped cream or topping
Directions:
In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.
Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.
Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 using Graham Cracker Crust from Choice Cooking and Mock Whipped Cream from Jean Anderson's Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.
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