Pumpkin Cheese Pie From 1958 Good Housekeeping Recipes

PUMPKIN CHEESECAKE PIE

Steps:

• In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

FRESH PUMPKIN CHEESECAKE

Steps:

• Make ahead. This needs to chill at least overnight for best quality.
• CRUST. Toss crust ingredients together.
• Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
• Chill.
• FILLING. Preheat oven to 350 degrees.
• Beat cream cheese until very smooth.
• Gradually add sugars, beating until well mixed.
• Add eggs, one at a time.
• Add pumpkin, spice, vanilla and cream, and mix well.
• Pour into prepared pan.
• Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
• Cool cake, then refrigerate several hours or overnight.
• TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
• Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.