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Pumpkin Chessecake Recipe

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This recipe for Pumpkin Chessecake is from Joanne's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
2 c Gingersnap cookies (crumbed)
6 Tbsp butter (melted)
FILLING:
1/3 c butter
1/4 c slenda brown sugar
1 c all purpose flour
3 8oz pkgs of cream cheese
3/4 c spenda brown sugar
2 tbsp all purpose flour
1 15 oz can pumpkin
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nut meg
3 eggs
TOPPING:
1 8 ounce Dairy Sour Cream
2 Tbsp splenda sugar
Directions:
Directions:
CRUST
Mix ginger snap cookie crumbs with butter, spread into a 9 in spring foam pan bake at 350º for 10 minutes.
FILLING
In a large bowl beat room tempature cream cheese, the 3/4 of brown sugar and the 2 Tbsp of flour with electric mixer at med speed until combined. Add the pumpkin, cinnamon, nut meg, ginger. Beat until combine. Add eggs all at once beat until combined at low speed.
Pour filling into spring foamed pan bake at 375º for 45 to 50 minutes or until center appears nearly set.
TOPPING
Mix sour cream and 2 Tbsp splenda sugar and top colled cheese cake
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Remove side of spring foamed pan and let cool in refig. over night. Then turn over cooled cheese cake and remove bottom pan. Then top and serve. Enjoy

 

 

 

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