"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Cheesecake Torte, by Wanda Spence, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 1 c. graham cracker crumbs 1 c. flour 1 c. pecan pieces 1/2 c. sugar 1 tsp. cinnamon 6 T. melted butter
Mix and press into bottom of 9x13 pan.
Filling #1 2 - 8oz. cream cheese 1 c. sugar 2 eggs Beat and pour over crust. Bake 20 minutes at 350 degrees. cool
Filling #2 2 cans pumpkin 3/4 c. brown sugar 3 egg yolks, slightly beaten 1/2 c. milk 1/2 tsp. salt 1 T. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves Cook until thick, (bring to boil). Dissolve 1 envelope unflavored gelatin in 1/4 c. cold water and add to pumpkin mixture and cool. Fold 1 cup Cool Whip into cooled pumpkin. Spread over cooled crust and Filling #1. Top with layer of Cool Whip and chopped pecans. Refrigerate several hours before serving.
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