 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 68 |
|
This is so rich, it's almost like a drug. Enjoy (in small doses only!!) ;-)~~~~~~~~~ Ingredients:
crust |
1 1/2 cup finely ground gingersnaps |
3/4 cups finely ground hazelnuts |
3 t brown sugar |
6 t sweet butter (melted) |
filling |
1 1/2 pounds cream cheese at room temperature |
1 cup packed brown sugar |
1 1/2 cups canned solid pack pumpkin |
1/2 cup whipping cream |
1/3 cup pure maple syrup |
1 t vanilla extract |
3/4 t cinnamon |
1/2 t allspice |
4 large eggs |
Directions:
1. Crust: Preheat oven to 325. Mix first 3 ingredients. Add
2. melted butter. Press into bottom and 2 inches up sides of
3. 9 inch spring form pan.
4. Filling. With mixer, beat cream cheese and brown suger until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon and allspice. Beat until smooth. Add eggs one at a time, beating until just combined. Pour batter into crust. Bake at 325 1.5 hours or until center is set. Cool 30 minutes before removing from pan. Refrigerate overnight.
|
|