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Pumpkin Cheese Cake (Floss) Recipe

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This recipe for Pumpkin Cheese Cake (Floss), by , is from Tried and True Recipes from the Oles Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marietta Oles


1/4 Cup of Graham Cracker Crumbs
4 Pkgs of 8 oz Cream Cheese Softened
1 1/2 Cups of Sugar
5 Eggs
1/4 Cup of Flour
1/4 Tsp of Salt
1 Can (1 lb) of Pumpkin
2 Tsp of Pie Spice
1/2 Cup of Heavy Cream Whipped

Butter bottom and sides of 9" spring form pan. Sprinkle with cracker crumbs and shake pan to coat all sides. Let excess crumbs remain on the bottom.
Heat oven to 325
Beat cream cheese in large bowl until fluffy. Beat in sugar gradually. Add Eggs one at a time, beating well after each egg is added. Beat in flour, salt, pumpkin and spices. Pour into spring form pan. Bake 1 hr and 3mins., or until firm sides but soft center. Turning off heat open oven door. Let cake cool in oven for 30 mins. Remove from oven and cool completely on wire rack. Remove side of pan and chill cake. Garnish with whip cream and walnuts.




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