"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

vermont Maple-pumpkin Cheesecake Recipe

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This recipe for vermont Maple-pumpkin Cheesecake, by , is from The Bodman/Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bethany Howe
Added: Tuesday, March 8, 2005


Crust: 1c graham cracker crumbs
1/2 tsp ground ginger
1/2 tsp ground cinnamon 3 tbsp melted butter
Topping: 1 cop sout cream 1/4 cup of sugar 1tbsp maple syrup
Filling: 3 gihjt oz pkgs cream cheese(softened)
3/4 cup of sugar 6 eggs 1 1/2cups canned pumpkin
1tbsp maple syrup
1/2 ground cinnamon
1/2tsp ground nutmeg
12tsp groundginger

for Crust: combine graham cracker crumbs, ginger and cinnamon. Stir in melted butter. Pressontobottom of a 9"springformpan. Bake for 10 minutes 350'
For Filling: beat cream cheeseuntil smooth, add sugarandblend well. Blend one egg at a time, add the pumpkin, maple syrup,cinnamon,nutmeg,and ginger. Stir until smooth. spoon filling into crut-lined pan. Bakeat 325' for 45 min. or until center appers set when gently shaken.
For Topping: Combine sour cream, sugar, and maple syrup. Spread evenly over baked cheesecakeand bake five more mins. Cool for 15 mins, loosen crust from pan. When cool, cover and chill at least four hours.




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