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1 1/2 cups gingersnap cookie crumbs
1/4 cup unsalted butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar, divided
1 tsp. Watkins Vanilla Extract
3 eggs
1 cup canned or cooked pumpkin
1 1/2 tsp. Watkins Pumpkin Pie Spice

Preheat oven to 400 degrees (F). Combine crumbs and butter. Press firmly on bottom and up sides of pie plate. Bake for 5 minutes; remove from oven, cool. Reduce temperature to 325 degrees (F). In large mixer bowl, beat cream cheese, 1/2 cup sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup batter. Add remaining sugar, pumpkin, and pumpkin pie spice to remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake for 45 to 50 minutes or until cheesecake springs back slightly when touched. Loosen cake from rim of pan. Let cool to room temperature then chill.

Makes 12 servings

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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

The statements made and opinions expressed on this web site are those of the Watkins Independent Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products outside the United States or Canada is strictly prohibited.