The best delicious Pumpkin Cheesecake Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Cheesecake Torte recipe today!
Hello my friends, this Pumpkin Cheesecake Torte recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Cheesecake Torte is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Cheesecake Torte.
What Makes This Pumpkin Cheesecake Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Cheesecake Torte.
Ready to make this Pumpkin Cheesecake Torte Recipe? Let’s do it!
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-CRUST-
1 1/2 c Graham cracker crumbs
1/3 c Butter or margarine; melted
FILLING
12 oz Cream cheese; softened
5 Eggs; divided
1 1/4 c Granulated sugar; divided
1 ts Vanilla extract
1 3/4 c Solid pack pumpkin (16 oz
-can)
1/2 c Milk
1 ts Ground cinnamon
TOPPING
1 c Heavy cream; whipped
Slivered candied ginger
-(optional)
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
For crust: In medium bowl, combine graham cracker crumbs and butter. Spray
12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture
onto bottom of dish.
For filling: In food processor or mixer bowl, combine cream cheese, 2
eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour
mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In
medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk,
and cinnamon until well blended. Carefully spoon pumpkin mixture evenly
over cream cheese layer; smooth top. Return to 350 degree F oven; bake an
additional 40 to 45 minutes, or until pumpkin is set. Cool and chill.
For topping: Pipe or spoon whipped cream over top; garnish with slivered
candied ginger if desired. Cut into squares to serve. May also be served
as a frozen desert.
Nutritional information per serving, 1/12 of recipe; calories 385; protein
7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium
210mg.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings
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