Pumpkin Cheesecake 1
Ingredients:
- 5 tablespoon butter (melted )
- 16 ounce cheese (room temperature cream )
- 1 teaspoon cinnamon
- 1 1/2 cup ginger (graham cracker crumbs or snap crumbs)
- 1/4 teaspoon nutmeg
- 1 can pumpkin ( puree)
- 1/4 cup white sugar
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon vanilla
- 1/8 teaspoon clove (s)
- 3 egg (large s)
- 1/4 cup sugar
- 1 cup yogurt (nonfat yougurt)
- 16 ounce cheese (room temperature cream )
- 1 teaspoon cinnamon
- 1 1/2 cup ginger (graham cracker crumbs or snap crumbs)
- 1/4 teaspoon nutmeg
- 1 can pumpkin ( puree)
- 1/4 cup white sugar
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon vanilla
- 1/8 teaspoon clove (s)
- 3 egg (large s)
- 1/4 cup sugar
- 1 cup yogurt (nonfat yougurt)
Combine crumbs, sugar and melted butter and press into the bottom and part way up the sides of a spring form pan. Bake at 350°F 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°F for 45 to 50 minutes, until center is set. Cool on a rack 15 minutes. Raise oven temperature to 475°F. Mix together yogurt , sugar and vanilla. Pour evenly over top of cheesecake and spread to the edges. Bake for 10 minutes. Cool cake completely and refrigerate at least 12 hours before serving. Yield: 12 servings
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