1 1/2 c Gingersnap crumbs
1/2 c Finely chopped pecans
1/2 c Margerine
2 pk (8-oz) cream cheese;
-softened
3/4 c Sugar
1 ts Vanilla
3 Eggs
1 c Pumpkin puree (canned or
-fresh)
3/4 ts Cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Combine gingersnap crumbs, pecans and margarine and press onto bottom and 1
1/2″ up the sides of a 9″ springform pan. Bake at 350 for 10 minutes.
Combine cream cheese, 1/2 cup sugar, and vanilla. Mix at medium speed until
well blended. Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup of batter. Add remaining sugar, pumpkin, and spices to batter
and mix well. Spoon batters alternately over crust and cut through mbatters
with knife to make marble effect. Bake at 350 for 55 minutes. Turn off oven
and leave pan in oven while it cools down. Loosen cake from rim of pan.
Chill. I like to garnish this with little mounds of whipped cream sprinkled
with cinnamon.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings