| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cheesecakes |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Graham cracker crumbs; –or- |
| 3/4 |
c |
Vanilla wafer crumbs |
| 1/2 |
c |
Walnuts; ground |
| 6 |
tb |
Melted butter |
| 2 |
lb |
Cream cheese; softened |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground allspice |
| 6 |
lg |
Eggs |
| 1 1/2 |
c |
Pumpkin puree; (14 1/2 oz.) |
|
|
Whipped cream |
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 for about 2 hours.
Serve with whipped cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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