Pumpkin cheese cake

Pumpkin cheese cake

Ingredients/Components

• sugar - 2 Tbsp
• cinnamon - 1/2 tsp
• eggs - 2 item
• vanilla - 1 tsp
• nutmeg - 1/4 tsp
• ginger - 1 tsp
• allspice - 1/4 tsp
• ground cloves - 1/4 tsp
• can pumpkin - 1 lb
• soft butter or margarine - 1/3 c
• zwieback, finely rolled 2 c - 1 (6
• Press mixture firmly against bottom and sides of a 9-inch spring-form pan
• Add sugar and spices; mix well

How to make pumpkin cheese cake:

Thoroughly blend zwieback crumbs, sugar, cinnamon and butter. Press mixture firmly against bottom and sides of a 9-inch spring-form pan.Filling:1 (8 oz.) pkg. cream cheese3/4 c. sugar2 tsp. cinnamon1 tsp. ginger1/4 tsp. nutmeg1/4 tsp. ground cloves1/4 tsp. allspice2 eggs1 (1 lb.) can pumpkin Beat cream cheese until smooth. Add sugar and spices; mix well. Blend in eggs, then pumpkin. Mix thoroughly. Pour filling into crumb crust and bake in a 325° oven for about 35 minutes or until the center no longer looks liquid when the pan is gently shaken. Remove pie from oven and gently spread sour cream topping evenly over filling. Return pie to oven and bake 10 minutes longer. Cool, then chill before serving.Topping:1 c. sour cream3 Tbsp. sugar1 tsp. vanilla.

Recipe categories: Cheesecake, Desserts, For large groups.