"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy (Luis) Thordsen
Added: Monday, March 27, 2006


56 reduced fat vanilla wafers (8oz)
2 Tbls butter, melted
Cooking spray
2 blocks fat free cream cheese
3 blocks reduced fat cream cheese
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 Tbls flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
2 tsp vanilla
4 large eggs
1 (15 oz) can pumpkin

Preheat oven to 400.
Place wafers in a food processor and grind until fine. Add butter and mix together until it resembles course meal. Firmly press into bottom of a 9- inch springform pan coated with cooking spray. Bake at 400 degrees for 10 minutes. Cool.
Reduce oven to 325.

Beat cheeses until smooth. Add the next 8 ingredients and mix well. Add eggs, one at a time, beating well after each addition. Add pumpkin and mix well.
Pour cheese mixture into prepared crust, bake at 325 of 1 1/2 hours or until almost set. Cheesecake is done when center barely moves when pan is touched. Remove cheesecake from oven, run a knife around the sides of pan, then cool to room temperature. Cover and chill for at least 8 hours.

Personal Notes:
Personal Notes:
This is a reduced fat version of traditional pumpkin cheesecake. It is so good and rich that no one will ever know, unless you tell them.




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