Pumpkin Cheesecake

1/3 c Butter (or marg.); softened
1/3 c Sugar
1 Egg
1 1/4 c Flour, all-purpose
16 oz Cream cheese; softened
3/4 c Sugar
2 c Pumpkin; cooked, mashed
1 ts Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Nutmeg, ground
ds Salt
2 Eggs
Cream; whipped

Cream butter and 1/3 cup sugar until light and fluffy; blend in egg. Add flour, mixing well. Spread dough on bottom and 2 inches up sides of a 9" springform pan. Bake at 400 degrees for 5 minutes. Remove form oven; lower oven temperature to 350 degrees.

Combine cream cheese and 3/4 cup sugar; beat at medium speed of electric mixer until smooth. Blend in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each addition. Pour into baked crust. Bake at 350 degrees for 50 minutes.

Loosen cake from sides of pan; cool. Remove rim of pan; chill. Garnish with whipped cream.

Pumpkin Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
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