CRUST
1 1/2 cup Graham cracker crumbs
1/3 cup Butter or margarine, melted
FILLING
12 oz Cream cheese, softened
5 Eggs, divided
1 1/4 cup Granulated sugar, divided
1 tsp Vanilla extract
1 3/4 cup Solid pack pumpkin (16 oz can)
1/2 cup Milk
1 tsp Ground cinnamon
TOPPING
1 cup Heavy cream, whipped
Slivered candied ginger (optional)
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From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT For crust: In medium bowl, combine graham cracker crumbs and butter. Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish.
For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill.
For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be served as a frozen desert.
Nutritional information per serving, 1/12 of recipe; calories 385; protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium 210mg.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.
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