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Associate.com - Share Your Recipe!

Recipe Name: Ann Criswell's Pumpkin Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
4 8-ounce light cream
cheese softened
1/4 Cup(s) Firmly packed brown sugar
3 Eggs, or 2 eggs plus 2 egg
Whites
2 Tablespoon(s) Flour
1 30-ounce pumpkin pie mix
see note
1/4 Cup(s) Chopped pecans or walnuts
Maple syrup
Whipped cream
3/4 Cup(s) Graham cracker crumbs
3 Tablespoon(s) Melted butter or diet
Margarine
1 Teaspoon(s) Cinnamon
optional
Directions:
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. Posted to
CHILE-HEADS DIGEST V3 #164 Date: Wed, 20 Nov 1996 19:26:19 -0800
From: hjones@sprynet.com

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3698
Calories From Fat: 1394
Total Fat: 157.9g
Cholesterol: 710mg
Sodium: 3928.8mg
Potassium: 1282.7mg
Carbohydrates: 450g
Fiber: 10.2g
Sugar: 191.9g
Protein: 119.5g


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