"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Samantha Carroll
Added: Sunday, November 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter or margarine, melted
3 (8oz.) packages cream cheese, softened
1 (14oz) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (15oz.)can of pumpkin (1 3/4 c.
3 eggs
11/2 t. ground cinnamon
1t. ground nutmeg
1/2 teaspoon salt

Directions:
Directions:
Preheat oven to 325 degrees. Combine cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan or 13x9 inch baking pan.
With mixer beat cheese fluffy. Gradually beat in EAGLE BRAND until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and salt; mix well.
Pour into prepared pan. Bake 1 1/4 hours (Less time for baking dish) or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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