PUMPKIN CHEESECAKE II

Pumpkin Cheesecake II image

Number Of Ingredients 14

Ingredients

2 cups Keebler® golden vanilla wafers, finely crushed (about 50 cookies)
1/2 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened*
3/4 cup sugar
2 tablespoons all-purpose flour
1 (15-ounce) can pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3 eggs
TOPPING
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

1. In small bowl toss together cookie crumbs and margarine or butter. Press onto bottom of 8 x 8 x 2-inch baking pan.2. In large mixing bowl beat cream cheese, 3/4 cup sugar and flour on medium speed of electric mixer until fluffy. Add pumpkin, cinnamon, ginger and nutmeg. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.3. Pour over crust. Bake at 350°F about 45 minutes or until almost set.4. In small bowl stir together sour cream 2 tablespoons sugar and vanilla. Spread over hot cheesecake. Cool on wire rack for 30 minutes. Refrigerate at least 4 hours.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

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