QX said:This recipe originally appeared in Sunset Magazine, one of the fall
issues in the mid to late 1990's timeframe.
I have misplaced the magazine. A search of the recipe base at
sunset.com did not match what I remember.
This desert was fixed in a springform pan, with a graham
cracker/melted butter crust pressed across the base and about 1/3 of
the way up the sides of the springform pan.
I think the recipe called for Libby's canned pumpkin (not the pie
mix). There were several blocks of Philadelphia brand cream cheese
used also along with eggs, (vanilla ?) and the usual pumpkin pie
spices. It was baked for about 60 minutes.
Anyone have a copy of the recipe to share?
Thanks in advance.
Here is one I have tried:
http://www.cooks.com/rec/view/0,186,153172-252203,00.html
PUMPKIN CHIFFON CHEESECAKE
Printed from COOKS.COM
2 c. ground pecans (or use 1 c. pecans, & 1 c. walnuts)
1 tsp. ginger
1/4 c. brown sugar
1 tbsp. grated lemon or orange rind
1 egg white
32 oz. cream cheese
3 eggs
1 1/2 c. granulated sugar
3/4 c. evaporated milk
1/4 c. flour
2 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. pumpkin pie spice
1 tsp. grated lemon rind
1 c. canned pumpkin
To prepare crust, combine pecans, ginger, brown sugar, lemon rind, and
egg white. Press into bottom and sides of 10 inch springform pan. To
prepare cake, beat cream cheese until smooth. Add eggs, one at a time,
mixing well after each. Add sugar, milk, flour, spices, lemon rind and
pumpkin, again mixing well after each addition. Stir until well blended.
Pour into crust. Bake at 425 degrees for 15 minutes, reduce heat to 275
degrees for 1 hour and 15 minutes or until knife inserted 1 inch is clean.
