Pumpkin orange cheesecake
12 Servings
Ingredients
| Quantity | 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 | Eggs | |
| 3 | tablespoons | Orange liqueur OR orange juice |
| 1 | teaspoon | Pumpkin pie spice |
| ¼ | teaspoon | Salt |
Directions
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)