---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN CHEESECAKE
  Categories: Desserts
       Yield: 8 servings
  
            CRUST
     3/4 c  Graham wafer crumbs
       3 tb Melted butter or margarine
     1/4 ts Cinnamon
     1/4 ts Nutmeg
            FILLING
       1 c  Cream cheese (1/2 lb or 250g
     1/4 c  Sugar
       1 lg Egg
     2/3 c  Pumpkin, cooked or canned
     3/4 ts Cinnamon
     1/4 ts Cloves
            GARNISH
            Whipped cream or topping
  
   In a small bowl, combine graham wafers, spices and melted butter.  Mix
   together and press into 8x8 pan lined with tinfoil.
   
   Place cream cheese in large mixing bowl and beat with an electric mixer
   until fluffy.  Beat in sugar then egg.  Blend dry ingredients together and
   beat into cream cheese mixture.  Beat in pumpkin.
   
   Pour mixture into prepared pan and bake at 325 F about 40 min or until
   filling is just set.  Cool on a wire rack for one hour, then refrigerate
   until serving time.  Garnish with whipped cream or topping just before
   serving.  Serve like a pie or in smaller squares.
   
   Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier
   Tested Oct 93 using Graham Cracker Crust from Choice Cooking and Mock
   Whipped Cream from Jean Anderson’s Sin-Free Desserts reposted by Karen
   Mintzias in Intercook Apr 93.
  
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