PUMPKIN CHEESECAKE
1 cup graham cracker crumbs
1 cup plus 1 tablespoon sugar
6 tablespoons margarine, melted
16 ounces cream cheese, softened
1 16-ounce can pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger*
1/4 teaspoon nutmeg*
1/8 teaspoon salt
2 eggs
2 cups sour cream
1 teaspoon vanilla
Sliced almonds for garnish (optional)
* or 1/2 teaspoon of either ginger or nutmeg
Mix crumbs with 1 tablespoon sugar and melted margarine until blended. Press into bottom of 8 or 9-inch
spring-form pan (chill). Beat cream cheese and 3/4 cup sugar until blended well.
Beat in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each. Pour into prepared crust. Bake
at 350°F for 50 minutes. Remove cake; raise oven temperature to 400°F.
Mix well the sour cream, 1/4 cup sugar and vanilla; spread over filling. Bake 8 minutes. Cool cake on rack completely). Remove sides of pan. Chill cake; garnish with almonds. Submitted by: Granny's Notes subscriber