Yield: 1 Servings
|1½ cup||Graham cracker crumbs|
|¼ cup||Granulated sugar|
|½ teaspoon||Ground cinnamon|
|1½ pounds||Cream cheese|
|1¼ cup||Maple sugar|
|½ cup||Maple syrup|
|2 cups||Cooked pumpkin purée|
|1½ teaspoon||Ground cinnamon|
|Confectioners' sugar for garnish|
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