Pumpkin Cheesecake Torte

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Pie	10	Servings

INGREDIENTS

1 1/2	c	Graham cracker crumbs
1/3	c	Butter or margarine, melted
12	oz	Cream cheese, softened
5		Eggs, divided
1 1/4	c	Granulated sugar, divided
1	t	Vanilla extract
1 3/4	c	Solid pack pumpkin, 16 oz
		can
1/2	c	Milk
1	t	Ground cinnamon
1	c	Heavy cream, whipped
		Slivered candied ginger
		optional

INSTRUCTIONS

From: arielle@taronga.com (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, 1/2 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  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 323 Calories From Fat: 192 Total Fat: 21.8g Cholesterol: 147.7mg Sodium: 151.6mg Potassium: 102.6mg Carbohydrates: 27.4g Fiber: <1g Sugar: 26.8g Protein: 5.6g