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Pumpkin Cheese Cake Recipe

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This recipe for Pumpkin Cheese Cake is from What's Cookin' in the Lachowitzer Kitchens, 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:
1 1/2 c. ginger snaps(crushed)
1/3 c, butter(melted)
1/4 c. wh. sugar
Cheese Cake:
3 8 oz. pkg. cr. cheese(softened)
1 c. wh. sugar
1/4 c. br. sugar (packed)
2 eggs
1 3/4 c. pumpkin (15 oz.)
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
Topping:
2 c. sour cream (16 oz.)
1/3 c. wh. sugar
1 tsp. vanilla extract
Directions:
Directions:
Preheat oven to 350ºF, spray pam in 9" spring pan.
Crust:
Mix crushed ginger snaps, butter & sugar together. Press into pan on bottom and 1" up the sides. Bake for 6-8 min.
Cake:
Cream cheese br. & wh. sugar. Add eggs, pumpkin, milk, cornstarch & spices, mix well. Pour into crust. Bake for 50-60 min., until edges are set and brown, middle is still a little wiggly.
Topping:
Combine sour cream, sugar & vanilla well and spread on top of warm cake, bake for 5 min. untl set
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
2 1/2 hr.
Personal Notes:
Personal Notes:
This is very good. It came from a famous Italian Restaurant, that is no longer in business

 

 

 

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