Pumpkin Cheesecake - a favorite of grandma Hawes and farmer Greg
1/4 cup margarine or butter
1 1/2 cup Bisquick baking mix
2 tablespoons sugar
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons of flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 ground ginger
1/4 teaspoon vanillaÂ
3 eggs
1 can (16 ounces) pumpkin
Sour Cream Topping (below)
Heat oven to 350 degrees. Cut margarine into baking mix and 2 tablespoons sugar until mixture resembles fine crumbs. Pat in bottom of ungreased square pan, 9×9x2 inches. Bake 10 minutes.
Beat cream cheese, 3/4 cup sugar and the flour 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 sour cream topping. Refridgerate at least 4 hours. Refridgerate any remaining dessert. 12 Servings
Sour Cream Topping: Beat 1 1/2 cups dairy sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla until smooth.
Pumpkin Ring
1 2/3 cups sifted flour                     Â
1/3 cup water
1 1/3 cups sugar                           Â
1/3 cup shortening
1/4 teaspoon baking powder         Â
1/3 cup chopped nuts
1 teaspoon baking soda                    Â
2/3 cup raisins
3/4 teaspoon salt                             Â
1 egg
1/4 teaspoon ground cloves           Â
1 cup pumpkin
1/2 teaspoon cinnamon                      Â
Sift dry ingredients. Add pumpkin, shortening, water, raisins and nuts. Beat 2 minutes; add egg and beat 2 minutes. Pour into a 2 quart ring mold, well greased. Bake in 350 oven 40 to 45 minutes. Serve with lemon sauce.
Lemon sauce: Combine 1 cup confectioners’ sugar with 1 tsp. lemon juice and 1/2 tsp. grated lemon rind. Add just enough cream to make glaze slightly runny.