MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olivia's Pumpkin Cheesecake
Categories: Cheesecake
Yield: 8 Servings

MMMMM---------------------BUTTER SHORT CRUST--------------------------
1/2 c Butter; room temperature
1 1/2 c White flour; sifted
1 tb Water
1/4 c Sugar

MMMMM--------------------------FILLING-------------------------------
8 oz Cream cheese
1 3/4 c Pumpkin; cooked & mashed
1/2 Lemon; juice of
1/2 ts Vanilla extract
1 c Sugar
1 ts Pumpkin pie spice

Total time: 1 hour 20 minutes

Crust:

Place 1/3rd of the sifted flour, all of the butter, and the water in a
mixing bowl. Cream with a fork or pastry blender until well mixed.
Stir in the remaining flour to form a firm dough. Turn out onto a
lightly floured tabletop or board and knead thoroughly until smooth
and silky. Place in a plastic bag and leave in the refrigerator for
30 to 60 minutes. Don't leave the dough in the refrigerator for too
long, as it will become hard and difficult to roll out.

Preheat the oven to 375?F. Roll out the crust to fit a shallow 8 or
9" pie pan, place in pan and trim the edges. Prick all over the
bottom with a fork, and bake for 10 to 15 minutes. Cool on a rack.

Filling:

In a large bowl combine cream cheese, pumpkin, lemon juice, vanilla,
sugar, and pumpkin spice. Mix by hand, then blend in a blender, or
use a hand blender. Mixture should be uniform in color and
consistency. Fold into pie shell and bake at 350?F for 1 hour. Small
ramekins take less time. Savvy Vegan would estimate half or less.

Per serving: 231 calories, 45 g carbs, 5 g fat (18% CFF), 177 mg
sodium, 22 g sugars, 4 g fiber, 4 g protein, low in Cholesterol

Recipe by Olivia Sinton, Fairfield, IA

Recipe FROM: <https://web.archive.org/web/20180916170347/
http://www.savvyvegetarian.com/vegetarian-recipes/
olivias-pumpkin-cheesecake.php>

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