4 pk (8-ounce) light cream
-cheese, softened
1/4 c Firmly packed brown sugar
3 Eggs, (or 2 eggs, plus 2 egg
-whites)
2 tb Flour
1 cn (30-ounce) pumpkin pie mix
-(see note)
1/4 c Chopped pecans or walnuts
Maple syrup
Whipped cream
-CRUST-
3/4 c Graham cracker crumbs
3 tb Melted butter or diet
-margarine
1 ts Cinnamon
2 tb Firmly packed brown sugar
3 tb Chopped pecans or walnuts
-(optional)
Not tried and true, no representations made, but here’s a pumpkin
cheesecake recipe that happened to be in the Houston paper today, by Ann
Criswell, Houston Chronicle. If anybody tries it let me know whether to
keep it or chunk it (gotta big pile of stuff on top my computer too).
Prepare crust; refrigerate until ready to fill. Soften unwrapped cream
cheese in microwave at medium power 2 minutes. Beat cream cheese in large
bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating
well after each addition. Gradually add flour and pumpkin pie mix. Blend
well and stir in nuts. Pour into crust-lined pan.
Bake in preheated 325-degree oven 1-hour and 45-minutes, or until center
feels firm when touched. Cool in pan on wire rack. Carefully run a sharp
knife around edges to loosen sides so cake will not crack on top. Brush top
with maple syrup. Chill completely. Remove sides of pan. When ready to
serve, garnish with pecans and whipped cream or mixture of whipped topping
and nonfat vanilla yogurt. Makes 10 to 12 servings.
Crust: Preheat oven to 325 degrees. Grease a 9-inch springform pan, or coat
with vegetable oil spray. Combine crumbs, butter, cinnamon, sugar, and
nuts. Line bottom and partly up the sides of prepared pan and refrigerate
until ready to add filling.
Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce)
can pumpkin; increase sugar to 1 1/2 cups; use 5 eggs and 1/4 cup flour,
and add 2 teaspoons pumpkin pie spice.
Yields
1 Servings