"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Cheesecake Torte Recipe

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This recipe for Pumpkin Cheesecake Torte, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wanda Spence
Added: Monday, May 29, 2006


1 c. graham cracker crumbs
1 c. flour
1 c. pecan pieces
1/2 c. sugar
1 tsp. cinnamon
6 T. melted butter

Mix and press into bottom of 9x13 pan.

Filling #1
2 - 8oz. cream cheese
1 c. sugar
2 eggs
Beat and pour over crust. Bake 20 minutes at 350 degrees. cool

Filling #2
2 cans pumpkin
3/4 c. brown sugar
3 egg yolks, slightly beaten
1/2 c. milk
1/2 tsp. salt
1 T. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
Cook until thick, (bring to boil). Dissolve 1 envelope unflavored gelatin in 1/4 c. cold water and add to pumpkin mixture and cool. Fold 1 cup Cool Whip into cooled pumpkin. Spread over cooled crust and Filling #1. Top with layer of Cool Whip and chopped pecans. Refrigerate several hours before serving.




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