| 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
From: ehunt@bsc835.bsc.edu (Eric Hunt)
Date: 16 Dec 1994 00:03:38 -0600
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
sides of 9-inch springform pan. Bake at 350 degrees 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 degrees F., 55 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.
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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