2 C Crushed gingersnaps (about
-40 cookies) 1/4 C Firmly packed light brown
-sugar — divided 1/4 C Butter or margarine — melted
3 Pk Cream cheese — (8-oz)
-softened 2 Tb All-purpose flour
1 Cn Pumpkin — (15-oz)
1 Cn Sweetened condensed milk
-(14-oz) 3 Lg Eggs
1 Tb Vanilla extract
1/2 Ts Ground cinnamon
1/4 Ts Ground allspice
1 1/2 C Sour cream
Recipe by: Southern Living Magazine Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a 9-inch springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy. Add pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes. Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and chill overnight. NOTE: To reduce fat and calories, you can substitute reduced-fat cream cheese, light sour cream, low-fat sweetened condensed milk, and 3/4 cup egg substitute for 3 eggs. Formatted for you by: Bill Webster