This can be served with a cranberry glaze by cooking together 1 c. water, 1 c. sugar and 12 oz pkg. cranberries. Cook for 10 minutes and thicken with cornstarch. Cool and spread over cheesecake. Garnish with whipped topping.
Ingredients
- 1 1/2 c. vanilla wafer crumbs
- 1/4 c. sugar
- 1/4 c. ground pecans
- 1/4 c. melted butter
- 8 oz. package cream cheese
- 1/4 c. brown sugar
- 1/2 c. granulated sugar
- 1 c. solid-pack pumpkin
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 tsp. lemon juice
- 1 tsp. vanilla
- 8 oz. whipped topping
Directions
Mix the wafer crumbs, sugar, pecans and melted butter and press in a spring-form pan. Bake 5 minutes @ 350.
Beat cream cheese, sugars, pumpkin and lemon juice. Add spices and fold in whipped topping. Pour over crumb crust.
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Submitted 6/13/05.
Source: Church Cookbook
Submitted By: Karen
mhutch1@dpc.net
Pumpkin Cheesecake