Harvest Pumpkin Cheesecake

1
Stacia Osborn

By
@tikitacky

From the 1981 Philadelphia Cream Cheese Cookbook.

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

How to Make Harvest Pumpkin Cheesecake

Step-by-Step

  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

Printable Recipe Card

About Harvest Pumpkin Cheesecake

Course/Dish: Pies




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