"Hunger is the best sauce in the world."--Cervantes

PUMPKIN CHEESECAKE Recipe

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This recipe for PUMPKIN CHEESECAKE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
¾ c. graham cracker crumbs
½ c. chopped pecans
¼ c. brown sugar
¼ c. sugar
¼ c. butter, softened
Filling:
3 pkgs. (8 oz. ea.) cream cheese, softened
3 T. milk
½ c. brown sugar
½ c. sugar
1 can (15 oz.) canned pumpkin
3 eggs
1-1/2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. salt
1 T. cornstarch
1 tsp. vanilla
For crust, combine graham cracker crumbs, pecans, sugars, and butter in bowl. Press into bottom or 9” springform pan.

Directions:
Directions:
In mixing bowl, beat well the cream cheese, milk, brown sugar and sugar. Add pumpkin, eggs, cinnamon, nutmeg, ginger, salt, cornstarch and vanilla, beating well, until creamy. Pour over crust. Bake at 350 for 1 hour and 10 minutes (don’t overcook). Remove from oven, leaving oven on, and let set for 5 minutes.

In bowl, mix sour cream, sugars and vanilla. Pour topping over cheesecake. Place in oven 5 minutes for topping to set. Cool on rack and chill overnight in the frig.



 

 

 

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