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Pumpkin Cheesecake Recipe

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

The Skinner Family
Added: Sunday, April 27, 2008


3 cup graham cracker crumbs
5 T. sugar
6 T. melted butter (add more if mix is too dry)

16 oz cream cheese
1 cup light cream
1 cup canned pumpkin
cup sugar
4 egg yolks (keep whites)
3 T. flour
1 tsp. vanilla
tsp. ground ginger
1 tsp. ground cinnamon
tsp ground nutmeg
tsp. salt

1 cup sour cream
2 T. sugar
tsp. vanilla

For crust: Combine ingredients and press into bottom and up sides of a 9 spring form pan. Bake at 325 for 5 minutes.

For filling: Combine the following ingredients in a large mixing bowl. Beat until smooth. Fold in 4 stiff beaten egg whites. Turn into prepared crust. Bake at 325 for 1 hour.

For topping: Combine ingredients and spread over cooked cheesecake. Bake 5 additional minutes. Chill thoroughly before serving.




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