Yield: 10 Servings
|1½ cup||Graham cracker crumbs|
|⅓ cup||Butter or margarine; melted|
|12 ounces||Cream cheese; softened|
|1¼ cup||Granulated sugar; divided|
|1 teaspoon||Vanilla extract|
|1¾ cup||Solid pack pumpkin (16 oz can)|
|1 teaspoon||Ground cinnamon|
|1 cup||Heavy cream; whipped|
|Slivered candied ginger (optional)|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .