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"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 is from Georgia McEntee Treasured Recipes, 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!


Category:
Category:

Ingredients:  
Ingredients:  
Crust
3/4 cups graham cracker crumbs
3/4 cups gingersnap crumbs
1/4 cup butter (melted)

Filling
3 8oz. cream cheese (room temperature)
1 14oz. sweetened condensed milk
3 eggs
1/4 tsp. salt
2 tsp. ginger
2 tsp. vanilla
2 cups pumpkin

Directions:
Directions:
Crust- crush gingersnaps in plastic bag until crumbs are evenly crushed combine with graham cracker crumbs and butter press in 10" spring form pan.

Filling- mix cream cheese until light and fluffy adding sweetened condensed milk, eggs, vanilla, ginger and pumpkin. Thoroughly combine and pour into crust. Bake at 300 degrees for 1 hour and 15 minutes or until edge springs back. Cool and chill in refrigerator. Remove sides and garnish with toasted pecan halves and whipped cream.

Personal Notes:
Personal Notes:
"1972. Soooo good."

 

 

 

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