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Cheese and pumpkin pie
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Desserts, Halloween, Microwave, Pumpkin, Tarts & Pies, Vegetables |
| Yield: |
10 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 1
| cup | Graham cracker crumbs | | 1/4
| cup | Melted butter or margarine | | 1/2
| tbsp | Cinnamon | | 1/4
| cup | Sugar | | 12
| oz | Cream cheese, at room temp. | | 3/4
| cup | Sugar | | 1 1/2
| tbsp | Flour | | 3/4
| tbsp | Grated lemon peel | | 3/4
| tbsp | Grated orange peel | | 3
| | Eggs, at room temperature | | 1
| cup | Canned pumpkin | | 1/2
| tbsp | Vanilla extract | | 4
| oz | Can shelled pecan halves |
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Procedures:
| 1 | Combine graham cracker crumbs, melted butter, cinnamon, and sugar in a heat-resistant, non-metallic, 8 ?inch round cake pan. | | 2 | Press cracker crumb mixture onto bottom and sides of pan. | | 3 | Heat uncovered, in microwave oven 2 minutes. | | 4 | Allow to stand and cool. | | 5 | Cream cream cheese until smooth in a large, heat-resistant, non-metallic bowl. | | 6 | Add remaining ingredients and beat until smooth. | | 7 | Heat, un- covered, in microwave oven 4 minutes, stirring every minute. | | 8 | Pour into crust and heat an additional 6 minutes or until custard is puffed around edges and still slightly soft in center. | | 9 | Chill at least 5 hours before serving. | | 10 | Arrange pecan halves on top of pie before serving |
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