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Pumpkin Cheesecake


  • 1/3 cup Parkay Margarine

  • 1/3 cup sugar

  • 1 1/4 cups all purpose flour

  • 1 egg


  • 2 8oz pkgs Philadelphia Brand Cream Cheese

  • 3/4 cup sugar

  • 1 16oz can pumpkin

  • 1 tsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp nutmeg

  • dash of salt

  • 2 eggs

Cream margarine and sugar until light and fluffy; blend in egg. Add flour; mix well. Press dough on bottom and 2 inches high around the sides of a 9-inch spring-form pan. Bake at 400 degree F. for 5 minutes. Reduce oven temperature to 350 degrees F. Combine softened cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Blend in pumpkin, spices, and salt; mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan; smooth surface to edge of crust. Bake at 350 degrees F. for 50 minutes. Loosen cake from rim of pan; cool before removing rim. Chill. Garnish with whipped cream just before serving, if desired.

Yield: 12 Servings

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