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Thanks to Tracy Williams for this recipe: PUMPKIN CHEESECAKE FROM /TRADITIONAL CHRISTMAS Cooking, Crafts & Gifts / Minnetonka. Minnesota USA Crust 1/4 cup butter or margarine 1 cup graham cracker crumbs 2 tablespoons sugar Filling 2 pks 8oz cream cheese 1 cup canned pumpkin 4 eggs 2/3 cup sugar 1 teaspoon imitation brandy extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger Topping 1/2 cup sour cream 2 Tablespoons powder sugar 1/4 teaspoon imitation brandy extract In a 9in round baking dish, microwave butter at High for 1 1/4 to 1 1/2 min, or until melted. Stir in graham cracker crumbs and sugar. Mix well. Press Mixture firmly against bottom of dish. Microwave at High for 1 1/2 to 2 min. or until set roating dish once. Set aside In 8-cup measure,microwave cream cheese at 50% to 21/4 to 4 min. Add remaining filling ingredients. Beat at medium speed of electric mixture until well blended. Microwave at High for 4 to 5 min. or until mixture is very hot and starts to set,beating with whisk every 2 min. Pour filling over prepared crust/ Place dish on saucer in microwave oven. Microwave at 50% for 7 to 15 min. or until center is almost set. rotation dish twice.(filling becomes firm as it cools.) chill 1 hour In a small mixing bowl, combine topping ingredients. Stir until smooth. Spread topping over cheesecake. Refrigerate at least 8 hours or overnight.
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