PUMPKIN CHEESECAKE (4)

PUMPKIN CHEESECAKE (4)

Ingredients:
1 1/2 cups crushed zwieback
3 tblsp sugar
1/4 cup butter, melted
2 8-oz packages cream cheese, softened
1 cup canned pumpkin
3/4 cup sugar
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
4 eggs
1 cup light cream
1 cup dairy sour cream
2 tblsp sugar
1/2 tsp vanilla
Instructions:
For crust, combine crushed zwieback, 3 tablespoons sugar, and melted butter. Press into bottom and 2 inches up sides of 9-inch springform pan.Bake in a 325 oven for 5 minutes.For filling, in a large mixer bowl combine the softened cream cheese,pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon, ginger,nutmeg, and salt. Beat till blended.Add eggs, beating with electric mixer on low speed just till blended.DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan.Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2
tablespoons sugar and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more. Chill.