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Pan Pumpkin Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
2 C. crushed ginger snap cookie crumbs (30 Great Value Ginger Snaps)
½ C. Great Value butter

Cheesecake:
2 – 8 oz. Great Value Cream Cheese, softened
2/3 C. Great Value sugar
1 C. canned pumpkin
1 ½ Tbsp. Flour
½ tsp. gr. cinnamon
½ tsp. gr. nutmeg
½ tsp. gr. ginger
¼ tsp. gr. cloves
1/8 tsp. salt
¼ tsp. vanilla
2 whole eggs
1 egg yolk

Topping:
12 oz. Whipped topping
½ C. great value powdered sugar
½ tsp. vanilla


Recipe



Use food processor to make crumbs, add melted butter. Press in greased 9 X 13 pan. Bake at 325 degrees for 10 minutes. Cool. In mixer, cream cheese and sugar until smooth. Add pumpkin, flour, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Beat eggs in bowl. Add all at once to cream cheese mixture. Mix slowly until combined. Pour on crust and bake at 325 degrees for 20-25 minutes or until center is almost set. Cool for one hour and then refrigerate for 3 hours or until chilled. Mix topping and spread on top of cheesecake. Top with glazed pecans.