Pumpkin Cheesecake

Title: PUMPKIN CHEESECAKE

Categories: Desserts

Yield: 8 servings

CRUST

3/4 c Graham wafer crumbs

3 tb Melted butter or margarine

1/4 ts Cinnamon

1/4 ts Nutmeg

FILLING

1 c Cream cheese

1/2 lb or 1/4 c Sugar

1 lg Egg

2/3 c Pumpkin, cooked or canned

3/4 ts Cinnamon

1/4 ts Cloves

GARNISH

Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix

together and press into 8x8 pan lined with tinfoil.

Place cream cheese in large mixing bowl and beat with an electric mixer

until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.

325 F about 40 min or until

filling is just set. Cool on a wire rack for one hour, then refrigerate

until serving time. Garnish with whipped cream or topping just before

serving. Serve like a pie or in smaller squares.

Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier

Tested Oct 93 using Graham Cracker Crust from Choice Cooking and Mock

Whipped Cream from Jean Anderson's Sin-Free Desserts reposted by Karen

Mintzias in Intercook Apr 93. --