Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ cup | Graham cracker crumbs |
¼ cup | Granulated sugar |
\N cup | Melted butter |
½ teaspoon | Ground cinnamon |
1½ pounds | Cream cheese |
1¼ cup | Maple sugar |
½ cup | Maple syrup |
5 \N | Eggs |
2 cups | Cooked pumpkin purée |
1½ teaspoon | Ground cinnamon |
½ teaspoon | Nutmeg |
½ teaspoon | Ginger |
¼ teaspoon | Salt |
\N \N | 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