Gingersnap Crust -canned pumpkin
-(recipe follows) 1/2 t Ground cinnamon
2 8-oz packages cream cheese, 1/4 t Ground cloves
-at room temperature 1/4 t Ground nutmeg
1/2 c Sugar 2 Large eggs
1/2 c Cooked pumpkin puree or 1/2 t Vanilla extract
1 .Prepare Gingersnap Crust; set aside.
2. Heat oven to 350’F. In large bowl, with electric mixer on medium
speed, eat cream cheese, sugar, pumpkin, and spices until combined.
Beat in eggs and vanilla until well mixed. Pour into crust.
3. Bake 40 to 45 minutes or until center is almost set. Cool on wire
rack to room temperature. Cover and refrigerate 3 hours or overnight.
4. Just before serving, remove rim of pan and place cheesecake on
serving plate.
Gingersnap Crust: In small saucepan, melt 1/3 C butter or margarine
over low heat. Remove from heat. Stir in 1 1/2 C gingersnap cookie
crumbs until well mixed. Press mixture firmly onto bottom of 9-inch
springform pan.
Country Living/Sept/93 Scanned & fixed by DP & GG
Yields
8 servings