"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, by , is from Memaw's Cookbook , 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!

Susan Curtis


1 1/2 C. Graham cracker crumbs
1/3 C. Butter or margarine
1/4 C. Granulated sugar
24 oz. Cream cheese - softened
1 C. Granulated sugar
1/4 C. Packed brown sugar
2 Eggs
1 3/4 C. Solid pack pumpkin
2/3 C. Evaporated milk
2 Tbs. Cornstarch
1 1/4 tsp. Cinnamon
1/2 tsp. Ground nutmeg
2 C. Sour cream
1/3 C. Granulated sugar
t tsp. Vanilla extract

Crust: Combine graham cracker crumbs, butter, and sugar in a medium bowl. Press onto bottom
and 1 inch up side of 9" springform pan. Bake in preheated oven 350 oven for 6-8 min. Do not
allow to brown. Cool on wire rack for 10 mins.

Cheesecake: Beat cream cheese and sugars in a large mixer bowl until fluffy. Add cornstarch, cinnamon, and nutmeg. Beat well.

Pour into crust. Bake at 350 for 55-60 minutes, until edge is set but center still moves slightly.

Topping: Combine sour cream, sugar and vanilla in medium bowl. Spread over surface of warm cheesecake. Bake for an additional 5 minutes. Cool on wire rack. Chill for several hours or overnight. Remove side of springform pan before serving.




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