Pumpkin Cheesecake
Amy
ingredients
- 2 cups sugar divided as follows:
- 1/2 c; 3/4 c; 1/2 c; 1/4 c
- 1 1/4 graham cracker crumbs
- 1/4 c. margarine, melted
- 5 eggs (2 whole, 3 separated)
- 2 8oz. pkgs cream cheese, softened
- 1 16 oz. can pumpkin
- 1/2 c. milk
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 envelope gelatin in 1/4 c. water
directions
Graham Crust:
Combine graham cracker crumbs, 1/2 c. sugar and margarine in a 9x13" pan.
Cheesecake:
Combine eggs, cream cheese and 3/4 c. sugar. Beat till smooth. Spread on graham cracker crust and bake at 350 degrees for 20 minutes; cool.
Pumpkin Layer:
Place pumpkin, egg yolks, 1/2 c. sugar, milk, salt, and cinnamon in saucepan over medium heat. Stir and cook till thick; let come to a boil and cook about 4-5 minutes. Remove from heat; add gelatin soften in 1/4 c. water. Cool well.
Egg whites
Beat egg whites till stiff, adding 1/4 c. sugar. Fold into pumpkin mixture and pour onto baked cheesecake. Refrigerate.
Source: Amy
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