Category: Desserts

CRUST



1 1/2 cup Finely ground gingersnaps

3/4 cup Finely ground hazelnuts

3 tbsp Brown sugar

6 tbsp Sweet butter (melted)



FILLING



1 1/2 lb Cream cheese at room temperature

1 cup Packed brown sugar

1 1/2 cup Canned solid pack pumpkin

1/2 cup Whipping cream

1/3 cup Pure maple sugaar

1 tbsp Vanilla extract

3/4 tsp Cinnamon

1/2 tsp Allspice

4 large Eggs

From: "Georgia S. Taylor" <gst3a@holmes.acc.virginia.edu>



Date: Tue, 2 Nov 1993 13:50:51 GMT Crust: Preheat oven to 325. Mix first 3 ingredients. Add melted butter. Press into bottom and 2 inches up sides of 9 inch spring form pan.



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 1.5 hours or until center is set. Cool 30 minutes before removing from pan. Refrigerate overnight.



This is so rich, it's almost like a drug. Enjoy (in small doses only!!)



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