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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gwen's Pumpkin Cheesecake Recipe

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This recipe for Gwen's Pumpkin Cheesecake is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
6 tbsp butter, melted
1 1/2 cups gingersnap crumbs
6 tbsp brown sugar

Filling:
1 cup unsweetened apple juice
2/3 cup sugar
1 tbsp unflavoured gelatin
1/2 tsp salt
3 eggs, separated
1/2 tsp vanilla
1 tbsp lemon juice
8 oz cream cheese
3/4 cup whipping cream
1 cup canned pumpkin
1/3 tsp cloves
1/3 tsp cinnamon
1/3 tsp ginger
semi-sweet chocolate shavings
Directions:
Directions:
Crust:
Combine ingredients and set aside one quarter of the mixture for topping. Press remainder into a 9-inch spring form pan. Chill.

Filling:
Combine apple juice, sugar, gelatin, and salt in the top of a double boiler. Stir until gelatin is dissolved, remove from heat.
Beat egg yolks slightly and gradually add gelatin mixture; cook until slightly thickened, stirring constantly. Remove and add vanilla.
Using an electric mixer, combine lemon juice and cream cheese in a large bowl. Add gelatin mixture and beat smooth. Fold pumpkin, spices, whipped cream and stiffly-beaten egg whites into gelatin mixture. Pour into spring-form pan; top with remaining crumbs and chill. Remove from pan and place on cake plate. Decorate top with semi-sweet chocolate shavings.

 

 

 

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