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1-1/2 cups graham cracker crumbs

1/2 cup butter or margarine, melted

1/4 cup sugar


2 (250 g) pack cream cheese at room temperature

1 (125 g) pack cream cheese at room temperature

1 cup sugar

4 medium eggs

1 (14 oz.) can pumpkin (no spices added)

2-1/2 tsp. ginger

1 tbsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/3 cup brandy

whipped cream

preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix

well. Press crumb mixture firmly into bottom of 10 inch spring

form pan and 2 inches up sides. Bake in moderate oven, 350

degrees for 10 minutes.

For filling beat together cream cheese and sugar until light and

fluffy. Add eggs, one at a time, beating well after each

addition until smooth and creamy. Add pumpkin, ginger, cinnamon,

nutmeg, cloves and brandy and mix until well blended. Pour

cheese mixture into crust and bake in slow oven, 325 degrees,

for 50 or 60 minutes, or until well risen. Turn off heat and let

cheesecake cool in oven. When cold, decorate top with whipped

cream and sliced ginger.

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