Layered Pumpkin Cheesecake |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Like rhubarb, pumpkin isn't one of my favourites, but just like with rhubarb, there's ONE way I love it!! I got this recipe from one of my best friends. (Plan ahead as this needs to set in the fridge for a few hours or overnight before serving. Prep and cooking time do not include cooling time!) Ingredients:
1 1/2 cups graham cracker crumbs |
1/2 cup margarine, melted |
1/3 cup sugar |
2 eggs |
8 ounces cream cheese |
1/2 cup sugar |
1 cup cooked pumpkin |
4 eggs |
1 cup sugar |
3/4 cup milk |
1 teaspoon salt |
1 teaspoon nutmeg |
1/2 teaspoon clove |
1 1/2 teaspoons cinnamon |
2 tablespoons cornstarch |
Directions:
1. Mix crust ingredients and press into 9x13 pan.
2. Beat together 2nd layer ingredients and cook on stove, sitrring constantly until thick. Pour over crust.
3. Bake at 350F for 20 minutes.
4. Combine 3rd layer ingredients in medium saucepan and bring to boil. Cook 10-15 minutes until thick. Cool.
5. Pour over cream cheese layer and let stand in the fridge a few hours or overnight.
6. Serve with whipped cream.
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