Stir together butter and crushed cookies till well mixed. Using metal spatula, press mixture over bottom and halfway up sides of ungreased ( or 10" springform pan. Bake at 350 for 10-12 minutes, or till lightly browned. In large bowl of electric mixer, beat cream cheese till smooth. Add pumpkin and sugar; beat till light and fluffy, 3-5 min. Beat in flour, spices; then add milk and eggs, beating just til blended. Pour into cooled crust and bake at 350 for 1 1/4 hours or till knife inserted halfway between edge and center comes out clean. Turn oven o, leave door partially ajar and leave cheesecake in oven for 1 hour; then place on rack at cool for at least 2 hours. Remove pan rim. Prepare sour cream topping and spread evnly over cooled cheesecake. Serves 10-12 Per serving: 342 Calories; 10g Fat (43% calories from fat); 6g Protein; 24g Carbohydrate; 80mg Cholesterol; 452mg Sodium Recipe by: Sunset Favorite Recipes Vol. II Posted to recipelu-digest by Vicky Campagna <drvicky@pacbell.net> on Feb 14, 1998
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)