Pumpkin Cheesecake - Southern Living

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3 lg Eggs
1/4 Firmly-packed c light brown
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/4 c Butter or Margarine; Melted
1 15-oz cn Pumpkin
1 cn Sweetened condensed milk
2 c gingersnaps; Crushed
3 8-oz pk Cream cheese
2 tb All-purpose flour
1 1/2 c Sour cream
1 tb Vanilla extract

Original recipe makes 17



Recipe by: Southern Living Magazine Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a 9-inch springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy. Add pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes. Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and chill overnight. NOTE: To reduce fat and calories, you can substitute reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and 3/4 cup egg substitute for 3 eggs. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #784 by Bill on Sep 16, 1997

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