Pumpkin Cheesecake #07
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Finely ground gingersnaps |
| 3/4 | c | Finely ground hazelnuts |
| 3 | T | Brown sugar |
| 6 | T | Sweet butter, melted |
| 1 1/2 | lb | Cream cheese at room |
| temperature | ||
| 1 | c | Packed brown sugar |
| 1 1/2 | c | Canned solid pack pumpkin |
| 1/2 | c | Whipping cream |
| 1/3 | c | Pure maple sugaar |
| 1 | T | Vanilla extract |
| 3/4 | t | Cinnamon |
| 1/2 | t | Allspice |
| 4 | Eggs |
INSTRUCTIONS
From: "Georgia S. Taylor" <gst3a@holmes.acc.virginia.edu> Date: Tue, 2 Nov 1993 13:50:51 GMT Crust: Preheat oven to 325. Mix first 3 ingredients. Add melted butter. Press into bottom and 2 inches up sides of 9 inch spring form pan. Filling. With mixer, beat cream cheese and brown suger until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon and allspice. Beat until smooth. Add eggs one at a time, beating until just combined. Pour batter into crust. Bake 1.5 hours or until center is set. Cool 30 minutes before removing from pan. Refrigerate overnight. This is so rich, it's almost like a drug. Enjoy (in small doses only!!) REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 491
Calories From Fat: 321
Total Fat: 36.7g
Cholesterol: 166.7mg
Sodium: 259.6mg
Potassium: 250.8mg
Carbohydrates: 34.7g
Fiber: 1.3g
Sugar: 28.2g
Protein: 8.4g