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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup butter or margarine, softened |
1 cup plus 1 1/3 tablespoons sugar, divided |
1 egg |
1 1/4 cups all-purpose flour |
2 (8-ounce) packages cream cheese, softened |
2 eggs |
2 cups cooked, mashed pumpkin |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
whipped cream |
toasted pecans |
Directions:
1. Cream butter; gradually add 1/3 cup sugar and 1 egg, beating well. Gradually add flour, stirring until well blended. Firmly press mixture into bottom and halfway up sides of a 9-inch Springform pan. Set aside.
2. Beat cream cheese at medium speed of an electric mixer until smooth; gradually add remaining sugar, beating well. Add 2 eggs, one at a time, beating well after each addition.
3. Combine pumpkin, spices, and salt; stir well, and add to cream cheese mixture. Mix well. Pour mixture into prepared pan. Bake at 350° for 50 minutes. Remove from oven, and let cool to room temperature; chill overnight. Remove sides from Springform pan.
4. Pipe whipped cream in a decorative design around base and on top of cake. Garnish with pecans.
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