Serves: 9
Total Calories: 316
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.
This Pumpkin Cheesecake II recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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