Pumpkin cheesecake #07

10 Servings

Ingredients

Quantity Ingredient
1½ cup Finely ground gingersnaps
¾ cup Finely ground hazelnuts
3 tablespoons Brown sugar
6 tablespoons Sweet butter (melted)
1½ pounds Cream cheese at room temperature
1 cup Packed brown sugar
1½ cup Canned solid pack pumpkin
½ cup Whipping cream
⅓ cup Pure maple sugaar
1 tablespoon Vanilla extract
¾ teaspoon Cinnamon
½ teaspoon Allspice
4 larges Eggs

Directions

CRUST

FILLING

From: "Georgia S. Taylor" <gst3a@...> 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 1½ 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, .

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