1/4 cup butter or margarine
1 1/2 cups Bisquick baking mix
2 Tbsp. sugar
1 pkg. (8oz) cream cheese, softened
3/4 cup sugar
2 Tbsp. flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. vanilla
3 eggs
1 can (16oz) pumpkin
*Sour Cream Topping (bottom)
Heat oven to 350*. Cut butter into baking mix and 2 Tbsp. sugar until mixture resembles fine crumbs. Pat in bottom of ungreased square pan, 9x9x2-inch. Bake 10 minutes.
Beat cream cheese, 3/4 cup sugar and the flour in large mixer bowl until creamy. Beat in remaining ingredients except topping until smooth; pour over crust. Bake until knife inserted in center comes out clean, about 55 minutes. Immediately spread with Sour Cream Topping. Refrigerate at least 4 hours.
Refrigerate any remaining dessert.
Serves: 12
*Sour Cream Topping:
Beat 1 1/2 cups dairy sour cream, 2 Tbsp. sugar and 1/2 tsp. vanilla until smooth.
