Use either an 8-inch square pyrex baking pan, or 7 x 11 size, or 9 inch round spring form cheesecake pan. Makes 8-10 servings.
Ingredients:
Crust:
- 1 1/2 cups ground gingersnaps (about 30 Nabisco Gingersnap Cookies)
- 4 tablespoons melted butter
- 1/2 cup sugar
Filling:
- 2 8-ounce packages cream cheese
- 1/2 cup sugar
- 1 cup canned pumpkin puree
- 1 tablespoon Frontier Soups Autumn Pumpkin Soup Spice Mix
- 1 teaspoon vanilla
- 2 eggs
Pumpkin Cheesecake Recipe Directions:
- Heat oven to 325 degrees.
- In food processor grind cookies to a fine crumb.
- Drizzle in melted butter and sugar, process til moist and starts to clump.
- Press crumb mixture into bottom and slightly up the sides of pan.
- In medium bowl combine softened cream cheese and sugar, beat with electric mixer until smooth.
- Add pumpkin, spices, vanilla, and blend.
- Add eggs and blend thoroughly again.
- Pour into crust. Bake 55 minutes or until almost set, but slightly soft.
- Remove from oven, allow to cool, and refrigerate 4 hours or overnight.
- Cut in squares to serve, or remove from springform pan and cut in wedges. Serve with whipped cream.
This recipe may be doubled for a crowd using two pans or a large baking pan. May need to bake 5 minutes longer.