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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

PUMPKIN CHEESECAKE Recipe

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This recipe for PUMPKIN CHEESECAKE is from Recipes from the EIDNESS-NABERHOOD, 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:  
★ 2cups finely crushed ginger snaps
★ ½ cup Pecans, finely chopped
★ 6 T. butter, melted
★ 3-8 oz. packages cream cheese, softened
★ 1 cup sugar
★ 1 tsp. vanilla
★ 3 eggs
★ 1-15 oz. can pumpkin
★ 1 tsp. cinnamon
★ ¼ tsp. nutmeg
★ 1/8 tsp. cloves
Directions:
Directions:
CRUST: Mix ginger snap crumbs, pecans, and butter in a sprayed 10 inch round baking dish. Press onto bottom and 2 inches up side of dish.
FILLING: In large mixing bowl, beat rest of ingredients until well mixed. Spoon the pumpkin batter over crust.
Bake at 325°for 55 minutes or until center is almost set.
Cover and refrigerate for 4 hours or overnight. May be served with a dollop of whipped cream.
Makes 8 to 12 servings.

 

 

 

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