From Paulette Vickery's Recipe Collection

Harvest Pumpkin Cheese Cake

cakes, desserts

1 cup ginger snap crumbs
1 cup nuts, chopped
3 tablespoon butter, softened
1 pkg cream cheese, 8 oz
1/4 cup sugar
1/2 teaspoon vanilla
1 each egg
2 cup pumpkin
2/3 cup evaporated milk
1/2 cup sugar
2 each eggs
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt

Combine cookie crumbs, nuts and butter. Press on to bottom of 9 inch spring form panto make crust. Set aside. Combine softened cream cheese, 1/4 cup sugar and vanilla. Mix until well blended. Add 1 egg and mix well. Pour over crust. Combine pumpkin, evaporated milk, 1/2 cup sugar, 2 eggs, cinnamon, ginger, nutmeg and 1/8 teaspoon salt. Mix well. Carefully pour over cream cheese mixture. Bake at 325 degrees, 1 1/2 hours, or until set. Remove from oven and loosen cake from top of pan. Let cool to room from oven, sprinkle with salt, garlic salt or cinnamon sugar.

Yield: 12 servings





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