Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Pumpkin Cheesecake




Source of Recipe


Friend


Recipe Introduction


This may sound unappealing but it's actually VERY GOOD!


List of Ingredients




22 graham cracker squares, crushed
1/3 C. Sugar
1/3 C. butter/marg. melted
2 eggs
8 oz. cream cheese
1/3 C. Sugar
3 egg yolks, beaten
1 can pumpkin
1/2 C. brown sugar
1/2 C. milk
1/2 t. salt
1/2 t. cinnamon
1 envelope Knox gelatin
1/4 C. cool water
3 egg whites
1/4 C. sugar

Recipe



Combine first 3 ingred. and press into 2 pie pans or 1-9x13' pan.
Cream together; 2 eggs, cream cheese, and 1/3 c sugar. Pour over the crust and bake at 350' for 20 min., let cool.

Mix and bring to a boil; 3 egg yolks-beaten (reserve the whites), pumpkin, br. sugar, milk, salt, and cinnamon. Let cook for about 5 minutes over low heat.
Mix the gelatin and water together until dissolved and add to pumpkin mixture and let cool.

Beat the reserved egg whites and 1/4 c. sugar till stiff, and fold into the pumpkin mixture. Pour over the cheese layer and chill for several hours before serving.