pumpkin maple cheesecake
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Graham cracker crumbs |
| ¼ cup | Granulated sugar |
| cup | Melted butter |
| ½ teaspoon | Ground cinnamon |
| 1½ pounds | Cream cheese |
| 1¼ cup | Maple sugar |
| ½ cup | Maple syrup |
| 5 | Eggs |
| 2 cups | Cooked pumpkin purée |
| 1½ teaspoon | Ground cinnamon |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Ginger |
| ¼ teaspoon | Salt |
| Confectioners' sugar for garnish |
CRUST
FILLING
Prepare the crust by combining all ingredients and pressing into a greased 9" (23 cm) springform pan. Chill at least 1 hour.
Preheat the oven to 325 F (160 C).
Beat the cream cheese and maple sugar until very light. Add the maple syrup. Add the eggs, one at a time and beat after each one. Add the pumpkin and spices and pour mixture into prepared pan. Bake for 1¼ hours.
Cool to room temperature, refrigerate 6-8 hours before serving. Garnish by sprinkling with confectioners' sugar, serve.
Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@...> on Nov 18, 1997
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