UNICORN'S PUMPKIN CHEESECAKE

      Title: UNICORN'S PUMPKIN CHEESECAKE
  Categories: Miamiherald, Desserts, Cheesecakes
       Yield: 20 Servings
  
            Crumb crust
   2 3/4 lb Cream cheese; softened
       1 lb Fructose (fruit sugar)
       5 tb All-purpose flour
     1/4 ts Salt
     1/2 ts Vanilla
       1 ts Nutmeg
       1 tb Cinnamon
       2 tb Butter
       6 lg Eggs
       1 lb Pureed pumpkin
       1 c  Heavy cream
  
   *Note: The Unicorn uses a graham cracker crust for its cheesecake. A
   standard recipe would call for 3 cups finely ground crumbs combined
   with 12 tablespoons melted butter or margarine. Press into bottom and
   up the sides of an ungreased 10-inch springform pan.
   
   To make the filling: Beat the cream cheese with an electric mixer on
   medium speed until fluffy.  Stir together fructose, flour and salt
   and blend gradually into cream cheese. Add vanilla, nutmeg, cinnamon,
   and butter, keeping mixture smooth.  Add eggs 1 at a time, beating
   after each addition. Beat in pumpkin and heavy cream and turn into
   prepared crust. Bake 30 minutes at 350 degrees F, or until set. Cool
   completely on a rack. Refrigerate at least 2 hours before serving.
   
   Per serving: 509 cal; 8g pro, 38g carb, 37g fat(64%),
       171 mg chol, 385mg sodium
   
   Source: Cook's Corner, Miami Herald, 1/25/96 format by Lisa Crawford
[ add our full cookbook to your website ] [ Search The Cookbook ]