MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Cheesecake
Categories: Cakes, Cheese, Squash, Nuts
Yield: 16 servings

MMMMM---------------------------CRUST--------------------------------
1 c Graham cracker crumbs
1 tb Sugar
1/4 c Butter; melted

MMMMM--------------------------FILLING-------------------------------
16 oz Cream cheese; softened
3/4 c Sugar
2 lg Eggs; room tempe, lightly
- beaten
15 oz Can pumpkin
1 1/4 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
2 c Sour cream
2 tb Sugar
1 ts Vanilla extract
16 Pecan halves; chopped

In a small bowl, combine the graham cracker crumbs and
sugar; stir in butter. Press into the bottom of a 9"
springform pan; chill.

For filling, in a large bowl, beat cream cheese and
sugar until smooth. Add eggs; beat on low speed just
until blended. Stir in the pumpkin, spices and salt.

Pour into crust. Place pan on a baking sheet. Bake @
350+IF/175+IC for 50 minutes.

Meanwhile, for topping, combine the sour cream, sugar
and vanilla until smooth. Spread over filling; return to
the oven for 5 minutes. Cool on rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen;
cool 1 hour longer.

Refrigerate overnight. Remove ring from pan. Top with
chopped pecans. Refrigerate leftovers.

Evonne Wurmnest, Normal, Illinois

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Egg white omelets don't have the best reputation either.
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