| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains, Eggs |
|
Cheesecakes, Desserts, Vegetables |
12 |
Servings |
INGREDIENTS
|
|
Crust: |
| 1 |
c |
Chopped walnuts |
| 1/2 |
c |
Sugar |
|
|
Mix and pat into bottom and |
|
|
Filling: |
|
|
And softened in a microwave |
| 5 |
|
Jumbo eggs; out of shell and |
| 1 |
c |
Brown sugar |
| 1/4 |
c |
Cornstarch |
| 1 |
cn |
Pumpkin |
| 2 |
c |
Dried bread crumbs |
| 1 |
|
Butter |
| 1 |
ts |
Cinnamon |
|
|
Springform pan |
| 2 |
lb |
Cream cheese; unwrapped |
|
|
On high |
|
|
Warmed in micro 25 secs. |
| 1/3 |
c |
Sugar |
| 1/2 |
c |
Heavy cream |
| 1 3/4 |
ts |
Pumpkin pie spice |
INSTRUCTIONS
VCDT13A
Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one
at a time; beating after each. Add remaining ingredients. Mix well. Pour
into crust and bake at 450 for 15 minutes with a pan of water on the bottom
rack of oven. Reduce temp to 250 and bake 1-1/2 hours longer. Combine 6 T.
butter with 1 cup firmly packed brown sugar and one cup chopped walnuts.
Return to oven for 10 minutes. Remove. Run knife around edge and cool
thoroughly. Chill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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