"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin CheeseCake Recipe

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This recipe for Pumpkin CheeseCake, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Yoder
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. crushed graham crackers
1/3 c. sugar
1/2 c. oleo - melted



4 eggs
1 1/2 c. sugar
2 - 8 oz. pkg cream cheese



1 - 16 oz. can of pumpkin
3 egg yolks
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
2 tsp. pumpkin pie spice


1 envelope unflavored gelatin
1/4 c. cold water


3 egg whites
1/4 c. sugar


1 - 8 oz. Cool Whip©

Directions:
Directions:
Layer 1: Stir crushed graham crackers, 1/3 c. sugar and melted oleo. Press into the bottom of a 9x13 baking pan.

Layer2: Mix together 4 eggs, 1 1/2 c. sugar, and the cream cheese. Blend until very smooth. Pour over the graham cracker crust. Bake at 350º for 35 min. Cool completely.

Layer 3 - Step 1: Stir, (in a large sauce pan) pumpkin, egg yolks, 1/2 c. sugar, milk, salt and pumpkin spice. Cook on medium until bubbly. Set aside and cool completely.

Layer 3 - Step 2: (Wait until baked cheese cake and pumpkin mixture are cooled, to start this step). Dissolve the gelatin into a 1/4 c. water. Immediately mix into the cooled pumpkin mixture. Then whip, with an electric mixer, the egg whites and 1/4 c. sugar, until they are foamy. Fold this into the cooled pumpkin mixture. You should now have a pumpkin mixture with the gelatin added and the whipped egg whites added. Pour the entire pumpkin mixture over the cooled cheese cake.

Layer 4: Spread Cool Whip© on top.

Number Of Servings:
Number Of Servings:
1 (If you are lucky)
Preparation Time:
Preparation Time:
3 hours - including cooling time.
Personal Notes:
Personal Notes:
This recipe is my personal favorite! Looks complicated but it really isn't if you break the steps down.

 

 

 

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