2 tb Butter; softened
1/3 c Gingersnap crumbs
4 pk (8-oz) cream cheese; at room
-temperature
1 1/2 c Firmly packed dark brown
-sugar
5 Eggs
1/4 c All-purpose flour
1 ts Cinnamon
1 ts Allspice
1/4 ts Ground ginger
1/4 ts Salt
2 c Pumpkin puree
Maple syrup and walnut
-halves for garnish
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Generously butter a 9 in. springform pan with the softened butter. Sprinkle
gingersnap crumbs into the pan and shake to evenly coat the sides and
bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in
the brown sugar. Add the eggs, one at a time, mixing thoroughly after each.
Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in
pumpkin puree and pour into the pan. Bake at 325F for 1 1/2- 1 3/4 hr. Test
center with a toothpick. Remove from oven and cool for 1 hr. Remove the
ring and let the cake finish cooling to room temperature. Refrigerate,
covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple
syrup and a couple of walnut havles for garnish.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings