Four layer pumpkin cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| ½ | cup | Pecans or walnuts, finely chopped |
| ¼ | cup | Margarine, melted |
| ½ | teaspoon | Ginger |
| 16 | ounces | Cream cheese |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| 16 | ounces | Pumpkin, canned |
| 5 | ounces | Evaporated milk |
| ½ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Salt |
| ⅓ | cup | Margarine |
| 1 | cup | Brown sugar |
| 1 | cup | Pecans or walnuts, chopped |
Directions
CRUST
CHEESE LAYER
PUMPKIN LAYER
TOPPING
Combine all crust ingredients. Press into bottom of 9" springform pan.
Combine all cheese layer ingredients, Spoon over crust. Combine pumpkin layer ingredients. Pour over cream cheese layer. Bake at 325 degree for 1-½ hours or until set. Combine topping ingredients. Crumble over top, gently pat even and put back in oven, bake 5 to 10 minutes more.
Approx 16 servings. This is the Greatest Cheesecake! Posted to TNT - Prodigy's Recipe Exchange Newsletter by SXSP63B@... ( PAMELA J REILING) on Apr 19, 1997