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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Hankermeyer
Added: Saturday, July 16, 2005


Graham crust for 8 inch spring form pan
1 - 20 oz.can crushed pineapple in juice
1 - 16 oz.can solid pack pumpkin
1 C packed brown sugar
3 eggs, beaten
1 tsp ground cinnamon, 1/2 tsp ground ginger
1 envelope unflavored gelatin
2 - 8 oz. packages cream cheese, softened
1 Tbsp vanilla extract
1/2 C whipping cream (I use Coolwhip)

Preheat oven to 350 degrees.

Press crust onto bottom of spring form pan. Bake for 10 minutes. Cool.

Drain pineapple well, pressing out juice with back of spoon. Reserve 3/4 cup juice. Cover pineapple and refrigerate.

Combine juice with pumpkin, eggs, sugar, spices and gelatin in medium saucepan.

Cover and simmer gently for 30 minutes, stirring occasionally.

Beat cream cheese and vanilla until fluffy.

Gradually beat in warm pumpkin mixture until blended.

Pour into spring form pan. Cover and refrigerate over night. Remove sides from pan. Place cheesecake on a plate.

Fold pineapple with whipped cream and spoon over top of cake. Refrigerate before and after serving.




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