MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin Cheesecake
 Categories: Polkadot, Faylen, Cakes
      Yield: 12 Servings
 
  1 1/2 c  Graham cracker crumbs
           -or gingersnap crumbs
    1/4 c  Granulated sugar
      5 tb Melted butter
     16 oz Cream cheese, room
           -temperature
    3/4 c  Granulated sugar
      1 ts Vanilla
      3 lg Eggs
      1 c  Pumpkin puree, or other
           -squash
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/8 ts Cloves
      1 c  Nonfat yogurt
    1/4 c  Sugar
      1 ts Vanilla
 
  Combine crumbs, sugar, and melted butter and press into the bottom and
  1/3rd of the way up the sides of a springform pan.  Bake at 350
  degrees for 10 minutes.  Remove from oven and cool.
  
  Combine cream cheese, sugar, and vanilla and mix until smooth.  Add
  eggs one at a time, mixing well between each addition.  Add pumpkin
  and spices and mix just until blended.  Pour into prepared crust and
  bake at 350 for 45-50 minutes, until center is set.  Cool on a rack
  15 minutes.
  
  Raise oven temperature to 475 degrees.  Mix together the yogurt,
  sugar, and vanilla.  Pour evenly over top of cheesecake and tip cake
  gently to spread to the edges.  Bake for 10 minutes.
  
  Cool cake to room temperature before refrigerating and refrigerate at
  least 12 hours before serving.
  
  Variation:  Pumpkin Marble Cheesecake:
  
  Mix in only 1/2 c of the 3/4 c sugar into the cream cheese mixture
  and do not add pumpkin and spices.  Instead, mix in 1 cup of the
  cheese mixture with the pumpkin and spices.  Pour the plain batter
  into the crust, then the pumpkin batter, and swirl with a knife.
  Omit the yogurt topping and bake at 350 for 55 minutes to an hour.
  
  Recipe By: Marge Clark/Alison Meyer
  
  * The Polka Dot Palace - The BBS for Homemakers!  1-201-822-3627
  * Posted by FAYLEN on 09-18-95
 
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