Pumpkin Cheesecake #03

Pumpkin Cheesecake #03

1 review, 4 star(s). 100% would make again

Ready in 1h

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4 8-oz pk cream cheese; at room temp
1 ts Cinnamon
1 ts Allspice
2 tb Butter; softened
1/4 c All-purpose flour
5 Eggs
Maple syrup and walnut
1 1/2 c dark brown sugar
1/4 ts Ground ginger
1/3 c Gingersnaps; crumbled
1/4 ts Salt
2 c Pumpkin puree

Original recipe makes 8



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.

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Comment or review

This is not too hard to make and a great dessert. I used four small springform pans instead of one large one.
cajuntoast 10y ago

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