Pumpkin cheesecake #07
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely ground gingersnaps |
| ¾ | cup | Finely ground hazelnuts |
| 3 | tablespoons | Brown sugar |
| 6 | tablespoons | Sweet butter (melted) |
| 1½ | pounds | Cream cheese at room temperature |
| 1 | cup | Packed brown sugar |
| 1½ | cup | Canned solid pack pumpkin |
| ½ | cup | Whipping cream |
| ⅓ | cup | Pure maple sugaar |
| 1 | tablespoon | Vanilla extract |
| ¾ | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| 4 | larges | Eggs |
Directions
CRUST
FILLING
From: "Georgia S. Taylor" <gst3a@...> Date: Tue, 2 Nov 1993 13:50:51 GMT Crust: Preheat oven to 325. Mix first 3 ingredients. Add melted butter.
Press into bottom and 2 inches up sides of 9 inch spring form pan.
Filling. With mixer, beat cream cheese and brown suger until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon and allspice. Beat until smooth. Add eggs one at a time, beating until just combined. Pour batter into crust. Bake 1½ hours or until center is set.
Cool 30 minutes before removing from pan. Refrigerate overnight.
This is so rich, it's almost like a drug. Enjoy (in small doses only!!) REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .