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Pumpkin Cheesecake

Author/Submitted by:
Servings: 8
Categories: Cheesecakes / Desserts / Pumpkin

3/4  cup  Graham wafer crumbs
3  tablespoons  Melted butter or margarine
1/4  teaspoon  Cinnamon
1/4  teaspoon  Nutmeg
1  cup  Cream cheese (1/2 lb or 250g
1/4  cup  Sugar
1  large  Egg
2/3  cup  Pumpkin, cooked or canned
3/4  teaspoon  Cinnamon
1/4  teaspoon  Cloves
    Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares. Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 using Graham Cracker Crust from Choice Cooking and Mock Whipped Cream from Jean Anderson's Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.

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