harvest pumpkin cheesecake

Name: Harvest Pumpkin Cheesecake
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 8
Ingredients: ## CRUST; 1 cup(s) gingersnap crumbs; 1/2 cup(s) finely chopped pecans; 3 tablespoon(s) margarine, melted; ## FIRST LAYER; 1 package(s) cream cheese; 1/4 cup(s) sugar; 1/2 teaspoon(s) vanilla; 1 - egg; ## TOP LAYER; 1 can(s) pumpkin (16 oz); 2/3 cup(s) (5 1/3 oz can) evaporated milk; 1/2 cup(s) sugar; 2 - eggs; 1 teaspoon(s) cinnamon; 1/4 teaspoon(s) ginger; 1/4 teaspoon(s) nutmeg; dash(es) salt

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102 Pinches 1 Photo

Stacia Osborn

Long Beach, CA

Updated on Aug 29, 2011

From the 1981 Philadelphia Cream Cheese Cookbook.

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Photo of this recipe, but not taken by me!

prep time 20 Min

cook time 1 Hr 30 Min

method ---

yield 8 serving(s)

Ingredients

CRUST
1 cup gingersnap crumbs
1/2 cup finely chopped pecans
3 tablespoons margarine, melted
FIRST LAYER
1 package cream cheese
1/4 cup sugar
1/2 teaspoon vanilla
1 - egg
TOP LAYER
1 can pumpkin (16 oz)
2/3 cup (5 1/3 oz can) evaporated milk
1/2 cup sugar
2 - eggs
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
dash salt

How To Make harvest pumpkin cheesecake

Step 1

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

Step 2

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