From: firstname.lastname@example.org (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.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 8|
|Calories from Fat: 525 (61%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 4g|
|Cholesterol 793.3mg||244 %|
|Sodium 726.5mg||25 %|
|Potassium 658.1mg||17 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 60.5g|
|Protein 28g||40 %|
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Calories per serving: 866
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