"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Cheesecake Recipe

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

Contributor:  
Contributor:  
Kelli Lohman
Added: Wednesday, November 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 baked graham cracker crust in a spring form pan 1 can (20 oz) crushed pineapple
1 can (16 oz) pumpkin
1 c brown sugar
3 beaten eggs
1 envelope unflavored gelatin
1 tsp cinnamon
1/4 tsp ground ginger
2 pkg (8 oz each) cream cheese
1 tsp vanilla

Spice Whipping Cream
1 c (1/2 pint) whipping cream
2 - 4 tbs sugar
1/2 tsp vanilla
1/2 tsp each nutmeg and cinnamon

Directions:
Directions:
CRUST (1 1/2 c crushed graham crackers, 21 squares). 1/4 c sugar, 1/3 c margarine or melted butter - combine ingred., blend well. Press firmly into pan. Bake at 375 for 8-10 minutes or until golden brown. Cool)
Drain Pineapple, reserve 3/4 c juice. Cover pineapple & chill. Combine juice with pumpkin, sugar, eggs, gelatin & spices in a saucepan. Cover & simmer 30 minutes. Stir occasionally. Beat cream cheese & vanilla until fluffy. Slowly beat in warm pumpkin mixture. Pour into spring form pan. Cover & chill overnight. When ready to serve, whip the whipping cream. Fold in pineapple & spoon onto cheesecake.

Whipping Cream
In a small bowl, beat cream until slightly thickened. Blend in sugar, vanilla & spices, beat until thickened.

Number Of Servings:
Number Of Servings:
8-10 depending on serving size
Preparation Time:
Preparation Time:
approximately 50 - 60 minutes
Personal Notes:
Personal Notes:
You can use regular whip cream if you want to but making your own spiced whip cream is much better. You can also top the whip cream with crushed pecans as well. (very good!)

 

 

 

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