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Pumpkin cheesecake.

All the flavors of pumpkin pie go into this creamy chilled cheesecake. 1-3/4 cups graham cracker crumbs 2 tablespoons granulated suger 3 tablespoon melted butter or margarine 2 large packages (8 oz. each) cream cheese 3/4 cup firmly packed brown sugar 1 can (1 lb.) pumpkin 2 teaspoons pumpkin pie spice 2 eggs Sweetened whipped cream Pecan halves

Mix together the crumbs, granulated sugar, and butter. Press mixture over bottom and about 1 inch up the sides of a 9-inch cheesecake pan with removable bottom. Bake in a 350[deg.] oven for 10 minutes; cool on a rack.

With an electric mixer, beat together the cream cheese and brown sugar until blended. Stir in pumpkin and pie spice. Add eggs and beat well. Pour filling into crust. Bake in a 350[deg.] oven until cheesecake barely jiggles in center when gently shaken, about 50 minutes. Cool on a rack. Remove pan sides, cover lightly, and chill unitl cold, at least 3 hours or overnight. Garnish with whipped cream and pecans. Cut in wedges. Serves 6 to 8.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1984
Words:179
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