The Stiltner Family Genealogy Website

Stiltner Family Recipes

Pumpkin Cheesecake

Crust -

• 1 cup graham cracker crumbs (or ginger snap crumbs)
• 1 tablespoon sugar
• 1 tablespoons melted butter

Combine crust ingredients. Press into a 9 inch springform pan and chill for one hour.

Filling -

• 2 pkgs (8 ounces) of softened cream cheese
• 3/4 cup sugar
• 16 ounces pumpkin
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs

Beat cheese and sugar until well blended. Add pumpkin and spices and salt, mix well. Add eggs one at a time, beating well. Pour into crust and bake at 350 degrees for 65 minutes, or until testing the center shows it is done.

(I put a springform pan on a cookie sheet for baking, it makes it easier to handle.)

Once cooled, I topped with whip cream instead of sour cream; my family likes that better.

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