Pumpkin maple cheesecake
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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