"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Cheesecake Recipe

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

Carol Coats
Added: Saturday, August 19, 2006


1 1/2 c. graham cracker crumbs
1/3 c. butter or margarine
1/4 c. granulated sugar
3 (8 oz. each) cream cheese
1 c. granulated sugar
1/4 c. packed light brown sugar
2 lrg eggs
1 (15 oz) can 100% pure pumpkin
2/3 cup evaporated milk
2 T. cornstarch
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg


Combine graham cracker crumbs, butter & sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown) Cool on wire rack for 10 minutes.


Beat cream cheese, granulated sugar & brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin & evaporated milk. Add cornstarch, cinnamon & nutmeg; beat well. Pour into crust.

Bake for 55 to 60 minutes or until edge is set but center still moves slightly.




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