1 1/2 cups crushed zwieback
3 tablespoons sugar
1/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1 cup canned pumpkin
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspon ground nutmeg
1/4 teaspoon salt
1 cup light cream
1 cup dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
For crust, combine crushed zwieback, 3 tablespoons sugar, and melted
butter. Press into bottom and 2 inches up sides of 9-inch springform
pan. Bake in a 325 oven for 5 minutes.
For filling, in a large mixer bowl combine the softened cream
cheese, pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon,
ginger, nutmeg, and salt. Beat till blended.
Add eggs, beating with electric mixer on low speed just till blended.
Do not overbeat. Stir in the light cream. Turn into crust-lined
Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2
tablespoons sugar and the 1/2 teaspoon vanilla; spread over
cheesecake. Bake 5 minutes more. Chill. Serves 12.