Pumpkin maple cheesecake

Yield: 1 Servings

Measure 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

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

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