Yields 1 Portions
3/4 cup Graham cracker crumbs
1/2 cup ground Walnuts
6 tablespoons melted Butter
2 pounds softened Cream cheese
1 1/2 cups Sugar
1/3 cup All-purpose flour
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon ground Cloves
1/4 teaspoon ground Allspice
6 large lightly beaten Eggs
1 1/2 cups Pumpkin puree
Level of Difficulty:
4 Hours 30 Minutes
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Butter the sides and bottom of a 9 inch springform pan.
Combine graham cracker crumbs, walnuts and melted butter. Press into the bottom and up the sides of the pan. Refrigerate.
In large bowl, beat cream cheese until light. Gradually add sugar, flour, cinnamon, nutmeg, cloves and allspice.
Beat in eggs, 1 at a time, blending well after each addition. Add pumpkin puree and blend well.
Pour batter into chilled crust and bake in center of oven at 325°F for 90 minutes. Turn off heat and let cake stand for 30 min. with oven door open.
Cool on rack and then chill for 2 hours before serving.
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