1/4 c. butter
1 1/2 c. Bisquick
2 tbsp. sugar
8 oz. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. vanilla
3 eggs
2 c. pumpkin (fresh preferred)
Sour cream topping
Heat oven to 350 degrees. Cut butter into Bisquick and 2 tablespoons sugar until mixture resembles fine crumbs. Pat into bottom of ungreased square pan, 9 x 9 x 2 inches. Bake 10 minutes.
Beat cream cheese, 3/4 cup sugar and flour in large mixing bowl until creamy. Beat in remaining ingredients, except the sour cream topping, until smooth. Pour over baked crust. Bake until knife inserted in center comes out clean, about 1 hour. Immediately spread with sour cream topping. Refrigerate at least 4 hours before serving. Refrigerate any remaining dessert.
Mix until smooth: 2 tbsp. sugar 1/2 tsp. vanilla
Spread on top of baked cheesecake as soon as you remove from oven.
