Recipe - Pumpkin Maple Cheesecake

CRUST
1 One half cup Graham cracker crumbs
One fourth cup Granulated sugar
cup Melted butter
One half teaspoon Ground cinnamon

FILLING
1 One half pound Cream cheese
1 One fourth cup Maple sugar
One half cup Maple syrup
5 Eggs
2 cup Cooked pumpkin purée
1 One half teaspoon Ground cinnamon
One half teaspoon Nutmeg
One half teaspoon Ginger
One fourth teaspoon Salt
Confectioners' sugar for
garnish

Prepare the crust by combining all ingredients and pressing into a greased
9" (23 cm) springform pan. Chill at least 1 hour.

Preheat the oven to 325 F (160 C).

Beat the cream cheese and maple sugar until very light. Add the maple
syrup. Add the eggs, one at a time and beat after each one. Add the pumpkin
and spices and pour mixture into prepared pan. Bake for 1 One fourth hours.

Cool to room temperature, refrigerate 68 hours before serving. Garnish by
sprinkling with confectioners' sugar, serve.

Posted to EATL Digest by Ron Kalenuik RKalenuik@AOL.COM on Nov 18, 1997