Harvest Pumpkin Cheesecake

Stacia Osborn

By
@tikitacky

From the 1981 Philadelphia Cream Cheese Cookbook.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
20 Min
Cook:
1 Hr 30 Min

Ingredients

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

Step-By-Step

1Combine crumbs, nuts and margarine; press onto bottom of 9-inch springform pan.

2Combine softened cream cheese, sugar and vanilla, mixing on electric mixer until well blended. Blend in egg; pour over crust.

3Combine 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

About this Recipe

Course/Dish: Pies