"The belly rules the mind."--Spanish Proverb

Pumpkin Streusel Cheesecake Recipe

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

Ann Marie Smith
Added: Friday, November 3, 2006


3/4 c. gingersnap cookie crumbs
1 T. butter melted
cooking spray
1 c. low fat cottage cheese
1 8 oz block cream cheese
1 8 oz. tub soft cream cheese
1 1/4 c. sugar
1/2 c. sour cream
2 T. corn starch
2 tsp. vanilla
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1 15 oz. canned pumpkin
4 large egg whites
2 large eggs
1/2 c. ginger snap cookie crumbs
1/4 c. flour
2 T. brown sugar
1 T. butter

Heat over to 375. Make crust with butter and crumbs, spray spring for pan and press in crumbs. Bake 5 min. Cool
Beat cottage cheese and cream cheeses, add sugar and next ingredients ending with pumpkin. Add 1 egg at a time. Pour into crust and bake 325 for 1 1/2 hours. Prepare streusel, cut butter into cookies, flour, and sugar. Sprinkle on cheesecake and bake 10 min more. Cool.




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