Pumpkin Cheesecake, as cooked by Sarah
Crust:
1-1/2 cup gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup margarine
Filling:
16 oz cream cheese (softened)
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp cinnamon
1/4 tsp nutmeg
Crust:
Mix together crumbs, pecans & butter. Smush into bottom of a 9" springform pan & up the sides ~1-1/2 inches. Bake at 350 degrees F for 1 hour.
Filling:
Mix together cream cheese, sugar, vanilla, pumpkin. When well blended add eggs one at a time. Add cinnamon and nutmeg.
Pour filling into crust & bake at 350 degrees F for ~55 minutes or until the cake is set (no longer wobbly)
Remove ring when cooled, and serve!
SARAH SAYS: mmmm.... cheesecake *drool*
LYNDA SAYS: *drool* indeed. This was amazing. VERY delicious!