pumpkin cheesecake Name: brandi thomas Base: shaw afb Recipe: Ingredients: 1 package (8 oz.) cream cheese, softened* 3 tablespoons sugar 1/2 teaspoon vanilla 1 egg 1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham 2 eggs, slightly beaten 3/4 cup canned pumpkin 1/4 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/4 cup milk Directions: 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 3 tablespoons sugar and vanilla. Beat until combined. Beat in 1 egg until just combined. Spread in crust. 2. In large bowl combine 2 eggs, pumpkin, 1/4 cup sugar, cinnamon, ginger and nutmeg. Stir in milk. Place crust on baking sheet. Spoon pumpkin mixture over cream cheese mixture. 3. Bake on baking sheet at 350°F about 55 minutes or until knife inserted near center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.