| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cheesecakes |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Nuts; finely chopped |
| 1/4 |
c |
Margarine; melted |
| 1/2 |
ts |
Ginger |
| 8 |
oz |
Cream cheese |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1 |
|
Egg |
| 16 |
oz |
Pumpkin; canned |
| 5 |
oz |
Evaporated milk |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Margarine |
| 1 |
c |
Brown sugar |
| 1 |
c |
Walnuts; chopped |
INSTRUCTIONS
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 1 1/2 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@icanect.net> on Nov 24, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”