| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Gingersnap crumbs |
| 1/2 | c | Finely chopped pecans |
| 1/3 | c | Margarine; melted |
| 16 | oz | Cream cheese; softened |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 1 | c | Canned pumpkin |
| 3/4 | ts | Cinnamon |
| 1/4 | ts | Ground nutmeg |
INSTRUCTIONS
Date: Mon, 19 Feb 96 07:44:59 PST From: eboyd@shentel.net Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 °F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 °F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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