From: arielle@taronga.com (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 1 1/2- 1 3/4 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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.