"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock


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This recipe for PUMPKIN CHEESECAKE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Saturday, August 5, 2006


1 1/2 c graham cracker crumbs
1/3 c ground almonds
1/2 tsp ginger
1/2 tsp cinnamon
1/3 c melted butter

4 (8oz)pkgs cream cheese, softened
1 1/4 c sugar
3 tbsp vanilla
3 tbsp maple syrup
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
4 eggs
1 c canned pumpkin
1/4 c whipping cream

2 c sour cream
1/4 c sugar
1 tbsp maple syrup
1 tbsp vanilla
1 c whipping cream
1/4 c slivered almonds, toasted

Crust: mix crumbs, almonds, ginger and cinnamon. add melted butter, stirring well. Press mixture into even layer on bottom of 10 inch springform pan. Bake at 425 fir 10 minutes. Set aside.

Filling: beat cream cheese until smooth, gradually add sugar, beating until fluffy and light. Add vanilla, maple syrup and spices. Blend well. Add eggs one at a time, beating thoroughly after each addition. Add pumpkin and cream, mixing well. pour mixture into prepared crust. Bake at 325 for 45 minutes. Turn off oven. Do not open oven door during baking time or for 1 hour after oven is turned off. Remove cake and cool.

Topping: beat sour cream, sugar, maple syrup and vanilla. Carefully spoon over top of cake and bake at 425 for 10 minutes. cool completely on wire rack. Cover and chill at least 4 hours.

Before serving, whip cream, sweeten with sugar, if desired, and pipe around edges of cheesecake. Sprinkle cream with toasted almonds.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This cake freezes well.




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