Pumpkin Cheesecake
Crust:
1/4 cup margarine or butter
1 1/4 cup graham crackers or ginger snaps, crushed into crumbs
1 tbsp sugar
1/4 cup margarine or butter
1 1/4 cup graham crackers or ginger snaps, crushed into crumbs
1 tbsp sugar
Melt butter in a saucepan or microwave and stir sugar and crumbs. Press into ungreased 9"x9" springform pan and bake 350°F for 10 minutes. I put mine in a 9x12 glass pan to cook and that size works well too. Remove and top with filing.
Filling:
2 - 8 ounce packages cream cheese, softened
2/3 cup sugar
2 eggs
1 - 14 ounce can pumpkin I use fresh pumpkin so I always have to guess at how much.
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt optional
2 - 8 ounce packages cream cheese, softened
2/3 cup sugar
2 eggs
1 - 14 ounce can pumpkin I use fresh pumpkin so I always have to guess at how much.
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt optional
Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients. Pour over crust Bake 350ºF for 1 hour or until firm.
Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or ginger on the whipped cream if desired.
Serves 12.