Pumpkin orange cheesecake

Yield: 12 Servings

Measure Ingredient
1½ cup Gingersnap cookie crumbs; 32 cookies
¼ cup Margarine or butter; melted
24 ounces Cream cheese; softened
1 can Sweetened condensed milk; (14 ounce)
1 can Pumpkin; (16 ounce) about 2 cups
2 \N Eggs
3 tablespoons Orange liqueur OR orange juice
1 teaspoon Pumpkin pie spice
¼ teaspoon Salt

Preheat oven to 300 F. Combine crumbs nad margarine. Press firmly on bottom and halfway up sides of a 9' springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened cindensed milk until smooth. Beat in remaining ingredients. Pour into pan. Bake 1 hour and 15 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers.

Recipe By : Eagle Brand Recipe/Bob b1744 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 10:49:13 -0500 From: kmeade@... (The Meades)

Similar recipes