On bottom rack in oven, place 13 X 9 roasting pan filled halfway with water.
Preheat oven to 325 F.
In small bowl, combine cookie crumbs, 1/4 cup sugar and 1/4 cup melted margarine.
In 10 springform pan, press crumb mixture onto bottom and halfway up sides; set aside.
In medium bowl, with electric mixer, beat cream cheese and remining 1 1/2 cups sugar until mixture is creamy, about 3 minutes.
Beat in pumpkin, remaining 1/2 cup melted margarine, flour and pumpkin pie spice until smooth.
Gradually beat in eggs, cream and vanilla until smooth.
Pour into prepared springform pan.
Bake in center of oven for 1 hour and 20 minutes or until edges are golden and middle is almost set.
(NOTE: 13X9 pan is on lower rack. DO NOT place cheesecake in 13X9 pan. Bake on the next rack up, or in the center of the oven.) Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes.
On wire rack, cool completely.
Cover and refrigerate overnight.
Best if made 1 day ahead.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	546.68 Kcal (2289 kJ)
Calories from fat	292.2 Kcal
		% Daily Value*
Total Fat	32.47g	50%
Cholesterol	151.1mg	50%
Sodium	262.92mg	11%
Potassium	221.85mg	5%
Total Carbs	58.4g	19%
Sugars	33.22g	133%
Dietary Fiber	0.98g	4%
Protein	7.75g	16%
Vitamin C	0.6mg	1%
Vitamin A	0.2mg	7%
Iron	3mg	16%
Calcium	73.5mg	7%

Amount Per 100 g
Calories	362.01 Kcal (1516 kJ)
Calories from fat	193.49 Kcal
		% Daily Value*
Total Fat	21.5g	50%
Cholesterol	100.06mg	50%
Sodium	174.11mg	11%
Potassium	146.91mg	5%
Total Carbs	38.67g	19%
Sugars	22g	133%
Dietary Fiber	0.65g	4%
Protein	5.13g	16%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	7%
Iron	2mg	16%
Calcium	48.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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