Pumpkin Butterscotch Cheesecake
Crust:
3/4 c. Graham cracker crumbs
1/2 c. sugar
1 tsp cinnamon
1/2 c. melted margarine
Filling:
2 lb. cream cheese
1 c. sugar
4 eggs
1 c. pumpkin
1/2 c. melted butterscotch morsels
2 tsp cinnamon
Topping:
8 oz. whipped topping
1/2 c. pumpkin
2 tbsp melted butterscotch morsels
1/2 tsp cinnamon
Crust: Mix all ingredients. Press onto bottom of springform pan.
Filling: Cream cheese and sugar, add eggs and beat. Add pumpkin,
butterscotch and cinnamon, beat until blended. Pour into pan and bake
at dg375 for 45 minutes or until set. When baking, place cookie sheet
under pan--it may leak.
Topping: Beat cream until stiff and add remaining ingredients. When
cheesecake cools, remove from pan and top with whipped cream mixture.
Enjoy!
Sherri
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