2 - 8-ounce packages cream cheese, softened

1 1/2 cups sugar

4 large eggs

2 tablespoons flour

1 16-ounce can pumpkin

1 teaspoon each of ground cinnamon, vanilla, grated lemon peel, ground ginger and ground nutmeg

Graham cracker crust to fit 10-inch springform pan

1 1/2 cups sour cream

4 tablespoons sugar

1 teaspoon vanilla or maple flavoring



Preheat oven to 325 degrees.

For filling, beat cream cheese, 1 1/2 sugar, eggs and flour until very creamy. Stir in pumpkin, cinnamon, vanilla, lemon peel, ginger, and nutmeg. Mix until smooth and pour into well-greased, crust-lined springform pan. Bake for 1 1/2 hours or until a knife inserted in the center comes out clean. For sour cream topping, mix sour cream, 4 tablespoons sugar, and flavoring and pour over cheese pie while pie is still hot. Chill for at least four hours before serving.



I got this recipe from: American Profile Magazine
Nov. 14th, Southeast Editio