"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Martin-Fanone
Added: Tuesday, October 21, 2008


1 & 1/2 C ginger snap cookie crumbs
3/4 C ground hazel nuts
3 tbsp brown sugar
6 tbsp melted unsalted butter
3 (8oz) packages cream cheese- softened
1 &1/2 C canned pumpkin
1/2 C heavy cream
1/2 C maple syrup
1 tbsp vanilla
3/4 tsp cinnamon
1/2 tsp allspice
4 eggs

Preheat oven to 325
Grease and flour a 9" spring form pan.
Crust: Mix together all ingredients. Press into bottom and up sides of spring form pan.
Cake: Beat cream cheese and brown sugar until fluffy. Stir in pumpkin. Mix in cream, syrup, cinnamon, allspice, & vanilla. Beat in eggs one at a time. Mix until smooth. Pour into crust.
Bake 90 min or until center is set. Cool in pan 30 min. Refrigerate overnight.




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