"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Cheesecake, by Jenny Allen, is from Sallye's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 PK. 8 oz. Cream cheese 1 12 oz. can condensed milk 3 eggs 1 can 16oz. solid pack pumpkin. 1 tsp. pumpkin spice 1 tsp. cinnamon 1 Cup graham cracker crumbs 1/4 lb. margarine melted
Mix margarine w/crumbs & press them at the bottom of the cheesecake pan. Blend all ingredients together except the pumpkin & the spices. After blended pour into a bowl & mix pumpkin w/spices with a spatula & pour into the cheesecake pan. Bake at 350' for about 1 hour & 15 min. Then turn oven off & leave the cake in the oven for about 1/2 hour then take it out.
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