Pumpkin cheesecake #03
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; softened |
| ⅓ | cup | Gingersnap crumbs |
| 4 | packs | (8-oz) cream cheese; at room temperature |
| 1½ | cup | Firmly packed dark brown sugar |
| 5 | Eggs | |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Allspice |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| 2 | cups | Pumpkin puree |
| Maple syrup and walnut halves for garnish | ||
Directions
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each.
Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325F for 1½- 1 ¾ hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut havles for garnish.
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