HARVEST PUMPKIN CHEESECAKE

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Harvest Pumpkin Cheesecake image

From the 1981 Philadelphia Cream Cheese Cookbook.

Provided by Stacia Osborn

Categories     Pies

Time 1h50m

Number Of Ingredients 18

CRUST
1 c gingersnap crumbs
1/2 c finely chopped pecans
3 Tbsp margarine, melted
FIRST LAYER
1 pkg cream cheese
1/4 c sugar
1/2 tsp vanilla
1 egg
TOP LAYER
1 can(s) pumpkin (16 oz)
2/3 c (5 1/3 oz can) evaporated milk
1/2 c sugar
2 eggs
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash(es) salt

Steps:

  • 1. Combine crumbs, nuts and margarine; press onto bottom of 9-inch springform pan.
  • 2. Combine softened cream cheese, sugar and vanilla, mixing on electric mixer until well blended. Blend in egg; pour over crust.
  • 3. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 325, 1 hour and 30 to 35 minutes or until set. Loosen cake from rim of pan. Cool; remove rim. Chill

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