Paradise pumpkin cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| ½ | cup | Nuts; finely chopped |
| ¼ | cup | Margarine; melted |
| ½ | teaspoon | Ginger |
| 8 | ounces | Cream cheese |
| ¼ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 1 | Egg | |
| 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 | Walnuts; chopped |
Directions
PATTI - VDRJ67A
CRUST
CHEESE LAYER
PUMPKIN LAYER
TOPPING
Combine all crust ingredients. Press into bottom of 9" springform pan.
Combine all cheese layer ingredients.
Pour over crust. Combine all pumpkin layer ingredients. Pour over cream cheese layer. Bake at 325~ for 1½ hours or until set. Combine topping ingredients. Pour over top and put back in oven. Bake 5 to 10 minutes. 16 servings.
Posted to Bakery-Shoppe Digest V1 #415 by Bill Spalding <billspa@...> on Nov 24, 1997