Recipe - Pumpkin Cheesecake Torte

CRUST
1 One half cup Graham cracker crumbs
1/3 cup Butter or margarine; melted

FILLING
12 ounce Cream cheese; softened
5 Eggs; divided
1 One fourth cup Granulated sugar; divided
1 teaspoon Vanilla extract
1 Three fourths cup Solid pack pumpkin (16 oz
can)
One half cup Milk
1 teaspoon Ground cinnamon

TOPPING
1 cup 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
12x8x2inch baking dish with nonstick cooking spray. Press crump mixture
onto bottom of dish.

For filling: In food processor or mixer bowl, combine cream cheese, 2
eggs, One half 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.

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