Pumpkin Cheesecake
 

Pumpkin Cheesecake

1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter to the crumbs and mix well.
1 lb cream cheese
1 cup sour cream
1 cup sugar
1 lb canned unsweetened pumpkin
3/4 tsp cinnamon
1/4 tsp ground cloves
2 Tbsp bourbon (optional)
4 eggs

Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix
well. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 1 lb canned unsweetened pumpkin Add 3/4 tsp cinnamon
Add 1/4 tsp ground cloves Add 2 Tbsp bourbon (optional) Add 4 slightly
beaten eggs and mix slowly Put the filling into the pan on top of the
crumb mixture Bake at 400 f for 35 - 40 minutes Let cool and remove from
pan

Barry Kimelman
Toronto, Ontario, Canada
email : ,



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