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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs Cheesecake 8 Servings

INGREDIENTS

3/4 c Graham Cracker Crumbs
Or
3/4 c Vanilla Wafer Crumbs
1/2 c Walnuts, ground
6 T Melted Butter
2 lb Cream Cheese, softened
1 1/2 c Sugar
1/3 c Flour
2 t Cinnamon
1 t Nutmeg
1/2 t Ground Cloves
1/4 t Ground Allspice
6 Eggs
1 1/2 c Pumpkin Puree, 14 1/2 oz.
Whipped Cream
topping
1/3 c Brown sugar, firmly packed
1/3 c Whipping cream
1/2 c Pecans, roasted and chopped

INSTRUCTIONS

Prepare 9" springform pan (butter sides and bottom). Combine graham or
vanilla wafer crumbs, walnuts, melted butter and press up sides and on
bottom of pan. Chill. In large bowl, beat cream cheese until light.
Gradually add sugar, flour and spices. Beat in eggs, 1 at a time,
blending well. Add pumpkin puree and blend well. Pour batter into
chilled pan and bake in center of oven at 325 F for 90 minutes. Turn
off heat and let cake stand for 30 min. with door open. Cool on rack
and then chill for 2 hours and top with praline. Serve with whipped
cream.  NOTES : nutty Praline Topping: In a small saucepan, combine
sugar and  cream. Over medium heat, cook and stir until sugar
dissolves. Simmer 5  minutes or until thickened. Remove from heat; stir
in nuts. Keep  stirring until praline becomes less molten ans a bit
stiffl-then pour  onto chilled cheesecake. Posted to MC-Recipe Digest
V1 #854 by  "hubbardj@to-de.com" <hubbardj@to-de.com> on Oct 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 853
Calories From Fat: 533
Total Fat: 60.8g
Cholesterol: 301.3mg
Sodium: 575.1mg
Potassium: 381.2mg
Carbohydrates: 67.3g
Fiber: 2.6g
Sugar: 54.4g
Protein: 14.5g


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