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Maple-Pumpkin Cheesecake Recipe

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

Andrea Cooper
Added: Monday, April 24, 2006


1 c. finely crushed graham cracker crumbs
1 1/3 c. sugar
c. butter, melted
3 8oz. packages cream cheese, softened
1 c. canned pumpkin
1 Tbsp. whipping cream
1 tsp. vanilla
tsp. ground allspice
3 eggs, slightly beaten
caramel ice cream topping

Preheat oven to 325 degrees. For crust, in a medium bowl combine crushed graham crackers, 1/3 cup of sugar, and the melted butter. Press crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9 inch springform pan. Bake for 8 minutes. Remove from oven and cool.
For filling, in a medium mixing bowl beat cream cheese, the remaining 1 cup sugar, pumpkin, cream, vanilla, and allspice with a mixer on medium speed until combined. Add eggs; beat on low speed just until combined. Spoon filling into crust-lined pan. Place pan in a shallow baking pan. Bake about 1 hour or until center appears nearly set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Using a thin bladed knife or narrow spatula, loosen crust from side of pan; cool for 30 minutes more. Remove side of pan; cool for 1 hour. Cover and chill for 4 to 24 hours before serving. Just before serving, spoon warmed caramel sauce over each slice.




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