Ingredients
- 2 c. grnd pecans (or possibly use 1 c. pecans, & 1 c. walnuts)
- 1 teaspoon ginger
- 1/4 c. brown sugar
- 1 T grated lemon or possibly orange rind
- 1 egg white
- 32 ounce cream cheese
- 3 large eggs
- 1 1/2 c. granulated sugar
- 3/4 c. evaporated lowfat milk
- 1/4 c. flour
- 2 teaspoon cinnamon
- 1/2 teaspoon grnd cloves
- 2 teaspoon pumpkin pie spice
- 1 teaspoon grated lemon rind
- 1 c. canned pumpkin
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Pumpkin Chiffon Cheesecake
Servings: 12
Directions
- To prepare crust, put together 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 till smooth. Add in large eggs, one at a time, mixing well after each. Add in sugar, lowfat milk, flour, spices, lemon rind and pumpkin, again mixing well after each addition. Stir till well blended. Pour into crust. Bake at 425 degrees for 15 min, reduce heat to 275 degrees for 1 hour and 15 min or possibly till knife inserted 1 inch is clean.
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