The Great Pumpkin Cheesecake

CountryLady's Note:

This creamy cheesecake was a contest winner by a lady in Lethbridge Alberta. "Cooling" time is not included in the prep/cook time.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 10

CRUST

• 1 ½ cups graham wafer crumbs
• ¼ cup butter , softened
• 2 tablespoons packed brown sugar

FILLING

• 4 eggs
• 1 cup packed brown sugar
• 1 lb cream cheese
• 1 can pumpkin
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon grated nutmeg

TOPPING

• 1 cup whipping cream
• 2 tablespoons icing sugar
• 1 tablespoon brandy
• toasted slivered almond (optional)

Directions:

1. Combine crust ingredients in food processor, pat into a 9 inch springform pan& refrigerate.
2. Blend eggs with sugar in food processor until dissolved.
3. Add remaining ingredients& blend until smooth.
4. Pour over prepared crust.
5. Bake in preheated 350F oven until firm to the touch around the edge but still slightly jiggly in the center- about 45 minutes.
6. Let cool& refrigerate for at least 8 hours& up to 24 hours.
7. Just before serving, whip cream; beat in sugar& brandy.
8. Spread over filling& sprinkle with almonds.