"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Cheesecake Pie Recipe

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This recipe for Pumpkin Cheesecake Pie, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Monday, June 23, 2008


1 1/2 cups crushed gingersnap cookies
1 tbsp. sugar
1/4 cup butter, melted
2 pkgs. cream cheese, softened
3/4 cup sugar
1 can solid pack pumpkin
1 tsp. ground cinnamon
1/4 tsp. each ground ginger and nutmeg
1/8 tsp. salt
2 eggs, lightly beaten
1 cup sour cream
1/4 cup sugar
1 tsp. vanilla extract

In small bowl combine gingersnaps and sugar; stir in butter. Press onto the bottom and up the sides of a greased 9in. deep dish pie plate. Bake at 350 for 8-10 minutes or until lightly browned, In large mixing bowl beat cream cheese until smooth. Gradually beat in sugar; add the pumpkin, cinnamon, ginger, nutmeg and salt. Beat in eggs just until combined; pour into crust. Bake 35-40 minutes or until center is almost set. In a small bowl combine sour cream, sugar and vanilla. Spread over pie; bake 8-12 minutes longer. Cool on wire rack; cover and refrigerate for at least 4 hours. Sprinkle with cinnamon through a paper doily.




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