From the kitchen of Peggy Bailey
Crush:
1 waxed package cinnamon graham crackers
Melt:
1/3 c butter
Combine crushed graham crackers and melted butter.
Press into a 13 x 9 pan.
Cream together:
16 oz cream cheese, softened
3/4 c sugar
Add:
16 oz canned pumpkin
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 eggs
1/8 tsp salt
Pour into prepared crust.
Bake @ 350, 50 minutes.
Bake @ 325 for glass.
Remove cheesecake from oven.
Raise temperature to 400.
Mix together:
16 oz cream cheese
1/4 c sugar
1 tsp vanilla
Spread over cake.
Return to oven & bake for 8 minutes.
Cool.
Store in refrigerator.
Garnish with sweet whipped cream.
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