Pumpkin Cheesecake

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Title: Pumpkin Cheesecake
Categories: Polkadot, Faylen, Cakes
Yield: 12 Servings

1 1/2 c Graham cracker crumbs
-or gingersnap crumbs
1/4 c Granulated sugar
5 tb Melted butter
16 oz Cream cheese, room
-temperature
3/4 c Granulated sugar
1 ts Vanilla
3 lg Eggs
1 c Pumpkin puree, or other
-squash
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Cloves
1 c Nonfat yogurt
1/4 c Sugar
1 ts Vanilla

Combine crumbs, sugar, and melted butter and press into the bottom and
1/3rd of the way up the sides of a springform pan. Bake at 350
degrees for 10 minutes. Remove from oven and cool.

Combine cream cheese, sugar, and vanilla and mix until smooth. Add
eggs one at a time, mixing well between each addition. Add pumpkin
and spices and mix just until blended. Pour into prepared crust and
bake at 350 for 45-50 minutes, until center is set. Cool on a rack
15 minutes.

Raise oven temperature to 475 degrees. Mix together the yogurt,
sugar, and vanilla. Pour evenly over top of cheesecake and tip cake
gently to spread to the edges. Bake for 10 minutes.

Cool cake to room temperature before refrigerating and refrigerate at
least 12 hours before serving.

Variation: Pumpkin Marble Cheesecake:

Mix in only 1/2 c of the 3/4 c sugar into the cream cheese mixture
and do not add pumpkin and spices. Instead, mix in 1 cup of the
cheese mixture with the pumpkin and spices. Pour the plain batter
into the crust, then the pumpkin batter, and swirl with a knife.
Omit the yogurt topping and bake at 350 for 55 minutes to an hour.

Recipe By: Marge Clark/Alison Meyer

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627
* Posted by FAYLEN on 09-18-95

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