| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Graham cracker crumbs |
| 1/4 | c | Granulated sugar |
| c | Melted butter | |
| 1/2 | ts | Ground cinnamon |
| 1 1/2 | lb | Cream cheese |
| 1 1/4 | c | Maple sugar |
| 1/2 | c | Maple syrup |
| 5 | Eggs | |
| 2 | c | Cooked pumpkin purée |
| 1 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Ginger |
| 1/4 | ts | Salt |
| Confectioners' sugar for garnish |
INSTRUCTIONS
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 1 1/4 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@AOL.COM> on Nov 18, 1997
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”