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Pumpkin: Teressa's Pumpkin Cheesecake

Source of Recipe

justmecookin


List of Ingredients

Crust
1 1/2 cups biscuit mix
2 tablespoons sugar
1/4 cup butter or margarine

Filling
1-8 ounce package cream cheese, softened
3/4 cup sugar
3 eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1-16 ounce can pumpkin
1/4 teaspoon vanilla extract

Topping
1-1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract


Recipe

Preheat oven to 350 degrees F.

Crust: Combine biscuit mix and two tablespoons sugar, stirring well. Cut in butter with pastry blender until mixture resembles coarse meal. Press mixture into a (9 inch) square baking pan.

Filling: Beat cream cheese, gradually adding 3/4 cup sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon, ginger and nutmeg. Stir well. Add to creamed mixture, beating well. Add pumpkin and vanilla to creamed mixture, mixing well. Pour batter over crust. Bake at 350 degrees F. for 55 minutes or until set.

Topping: Beat sour cream on medium speed of electric mixture for two minutes. Add two tablespoons sugar and remaining vanilla, beat one minute longer. Spread over cheesecake while hot. Refrigerate at least 6 hours or overnight. Refrigerating overnight will give a better texture to the cheesecake.