Pumpkin cheesecake #03

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; softened
⅓ cup Gingersnap crumbs
4 packs (8-oz) cream cheese; at room temperature
1½ cup Firmly packed dark brown sugar
5 Eggs
¼ cup All-purpose flour
1 teaspoon Cinnamon
1 teaspoon Allspice
¼ teaspoon Ground ginger
¼ teaspoon Salt
2 cups Pumpkin puree
Maple syrup and walnut halves for garnish

Directions

From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each.

Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325F for 1½- 1 ¾ hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut havles for garnish.

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