Recipe for...Maple Pumpkin Cheesecake


Recipe for... cheesecake recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Maple Pumpkin Cheesecake This recipe is rated : 0 Recipe Ingredients Crust 1 1/4 cups ginger snap cookies, crushed 1/4 cup granulated sugar 1/4 cup (1/2 stick) butter, melted Filling 3 (8 ounce) packages cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (15 ounce) can pumpkin 3 eggs 3/4 cup pure maple syrup 1 teaspoon cinnamon 1/2 teaspoon nutmeg Cooking Procedures Preheat oven to 300 degrees F. Place the ginger snap cookies, sugar and butter in a food processor. Pulse until combined. Press firmly into the bottom of a 9-inch springform pan. Filling: Place the cream cheese into a large bowl, and mix until light and fluffy. Add the sweetened condensed milk, pumpkin, eggs, maple syrup, cinnamon and nutmeg. Mix until thoroughly combined. Be sure to scrape down the sides of the bowl. Pour the cheesecake filling into the crust. Bake for 1 hour and 10 minutes. The center will be wobbly when removed from the oven. Allow to cool for 1 hour. Refrigerate overnight. Serves 8.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ery good in a soup of clear broth. This is a recipe from Bavaria, southern Germany. To-day's lesson having been long enough, I will stop here to continue in my next letter the chapter on soups. LETTER V They are very different thoughts born within man well nourished and man miserable and hungry. DR. J. N. VON NUSSBAUM. YOU are right, my teachings are tinctured to some extent by what I learned during the years I spent in Germany. I there became acquainted with the thrifty spirit of the
© 2008