| 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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