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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from When Do We Eat Around This Dump?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Stephenson
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 - 8 ounce packages cream cheese, softened
2 1/4 cups brown sugar
1 1/2 teaspoon salt
1 1/2 tablespoon pumpkin pie spice
9 eggs
1 - 29 ounce can pure pumpkin
3 cups milk
1 unbaked pie crust

Directions:
Directions:
Roll out pie crust into a rectangle so that it covers the bottom and 1 inch up the sides of a 9 x 13 inch pan. In a bowl, beat cream cheese, sugar, salt, and pumpkin pie spice. Add eggs one at a time, beating well after each addition. Blend in pumpkin and then milk. Pour into crust. Bake at 350 for 1 hour or until knife comes out clean in center of cake. Cool, cover and refrigerate. Serve with Cool Whip or whipped cream.

 

 

 

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