Pumpkin cheesecake

Pumpkin cheesecake

Ingredients/Components

• sugar - 2 Tbsp
• cinnamon - 1 tsp
• eggs - 3 item
• vanilla - 1/4 tsp
• sour cream
• flour - 2 Tbsp
• nutmeg - 1/4 tsp
• margarine or butter - 1/4 c
• pumpkin - 1 can
• ginger - 1/4 tsp
• Bisquick - 1/2 c
• cream cheese 8 oz

How to make pumpkin cheesecake:

Mix:1 pkg. cream cheese (8 oz.)3/4 c. sugar2 Tbsp. flour1 tsp. cinnamon1/4 tsp. nutmeg1/4 tsp. ginger1/4 tsp. vanilla3 eggs1 can (16 oz.) pumpkin Topping:1 1/2 c. sour cream2 Tbsp. sugar1/2 tsp. vanilla Mix crust ingredients; pack into 9 x 9-inch (for thick) or 9 x 13-inch (for thinner) baking dish. Bake at 350° for 10 minutes.

Blend ingredients for mix, pour over crust and bake at 350° for about 55 minutes. Test for doneness. Allow cake to cool while blending topping ingredients. Spread topping and refrigerate. Before serving, set pan in shallow warm water for one or two minutes for ease of removal from pan.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.