Pumpkin cheesecake torte

Yield: 10 Servings

Measure Ingredient
1½ cup Graham cracker crumbs
⅓ cup Butter or margarine; melted
12 ounces Cream cheese; softened
5 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
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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