"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Harvest Pumpkin Cheesecake Recipe

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This recipe for Harvest Pumpkin Cheesecake, by , is from The Jana Madera Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kaye Linkenhoger
Added: Friday, March 20, 2009


1 c. gingersnap crumbs
1/2 c. finely chopped pecans
3 T. Parkay, melted

1 - 8 oz. cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg

1- 16 oz. can pumpkin
2/3 c. (5 1/3 oz. can) evaporated milk
1/2 c. sugar
2 eggs
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp nutmeg
dash salt

Combine gingersnap crumbs, pecans & margarine - press into bottom of 9" springform.

Combine softened cream cheese, sugar & vanilla, mixing with electric blender until well blended. Blend in egg. Pour over crust.

Combine remaining ingredients and mix well. Carefully pour over cream cheese. Bake at 325F 1 hour and 30 minutes or until set. Loosen cake from rim. Cool then remove rim. Chill and enjoy!




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