BRANDIED PUMPKIN CHEESECAKE

Ingridients

crust,

1-1/2 cups graham cracker crumbs

1/2 cup butter or margarine, melted

1/4 sugar

filling,

2(250g) pack cream cheese at room temperature

1(125g) pack cream cheese at room temperature

1 cup sugar

4 medium eggs

1(14oz) can pumpkin (no spices added)

2-1/2 tsp ginger

1 tps. cinnamon

1/2 tea spoon nutmeg

1/4tea spoon cloves

1/3 cup brandy

whipped cream

preserved ginger

procedure

For crust, combine sugar, butter in a bowl and mix well. press the crumb mixture firmly into bottom of 10 inch spring form pan and 2 inches alone and 2 inches up sides. Bake in moderate oven 35 degrees for 10 mins.

For filling, beat together cream cheese and and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves, and brandy. Mix well until blended. Pour cheese mixture into crust and bake in low oven, 325 degrees for 50 or 60 minutes, or until well risen.

Turn off heat and let cheesecake cool. When cold, decorate top with whipped cream and sliced ginger