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Recipe Name: Pumpkin Cheesecake - Southern Living Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 17

Ingredients:
2 Cup(s) Crushed gingersnaps, about
40 cookies
1/4 Cup(s) Firmly packed light brown
sugar divided
1/4 Cup(s) Butter or margarine, melted
3 Cream cheese, 8-oz
softened
2 Tablespoon(s) All-Purpose Flour
1 Pumpkin, 15-oz
1 Sweetened condensed milk
14-oz
3 Eggs
1 Tablespoon(s) Vanilla extract
1/2 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) ground allspice
1 1/2 Cup(s) Sour cream
Directions:
Recipe by: Southern Living MagazineCombine crumbs, 3 tablespoons brown
sugar, and butter. Press on bottomof a 9-inch springform pan. Set
aside. Beat cream cheese and flour atmedium speed with an electric
mixer until creamy. Add pumpkin and next 5ingredients. Pour into
prepared crust. Bake at 350 for 30 minutes.Reduce oven temperature to
225, and bake 1 hour. Cool on a wire rack 5minutes. Combine sour cream
and remaining 1 tablespoon brown sugar;spread over cheesecake. Bake 5
more minutes. Cool on a wire rack 30minutes; cover and chill
overnight.NOTE: To reduce fat and calories, you can substitute
reduced-fat creamcheese, light sour cream, low-fat sweetened condensed
milk, and 3/4 cupegg substitute for 3 eggs.Formatted for you by: Bill
Webster Posted to MC-Recipe Digest V1 #784 byBill <thelma@pipeline.com>
on Sep 16, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 99
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 50.6mg
Sodium: 106.6mg
Potassium: 105.9mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: 2.3g
Protein: 2.1g


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