Yield: 10 Servings
Measure | Ingredient |
---|---|
1½ cup | Graham cracker crumbs |
⅓ cup | Butter or margarine; melted |
12 ounces | Cream cheese; softened |
5 \N | Eggs; divided |
1¼ cup | Granulated sugar; divided |
1 teaspoon | Vanilla extract |
1¾ cup | Solid pack pumpkin (16 oz can) |
½ cup | Milk |
1 teaspoon | Ground cinnamon |
1 cup | Heavy cream; whipped |
\N \N | Slivered candied ginger (optional) |
CRUST
FILLING
TOPPING
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT For crust: In medium bowl, combine graham cracker crumbs and butter. Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish.
For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, ½ cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill.
For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be served as a frozen desert.
Nutritional information per serving, 1/12 of recipe; calories 385; protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium 210mg.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
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