Pumpkin Cheesecake

By Nilson

Ingredients

• 1/4 cup butter or margarine 1 teaspoon ground cinnamon
• 1 1/2 cup Bisquick 1/4 teaspoon nutmeg
• 2-Tablespoon sugar 1/4 teaspoon ground ginger
• 1 package (8 ounce) cream cheese softened 1/4 teaspoon vanilla
• 3/4 cup sugar 1 can 16 ounce pumpkin
• 2 Tablespoons flour Sour Cream Topping
• Sour Cream Topping: 1 1/2 cup sour cream, 2 Tablespoons sugar 1/2 teaspoon vanilla

Preparation

Step 1

Heat oven to 350. Cut margarine into baking mix and 2 Tablespoons sugar until mixture resembles fine crumbs. Pat in bottom of ungreased square pan 9x9x2. Bake 10 minutes. Beat cream cheese 3/4-cup sugar and four in large mixer bowl until creamy. Beat in remaining ingredients except topping until smooth; pour over crust. Bake until knife inserted in center comes out clean about 55 minutes. Immediately spread with sour cream topping. Refrigerate at least 4 hours. Refrigerate any remaining dessert.

Mix topping ingredients together until smooth