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Maple pumpkin cheesecake
Artist: _
Categories: Cheese, Cheese & Eggs, Cheesecakes, Desserts, Pumpkin, Vegetables
Yield: 16
Rating: 0
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Ingredients:
3/4 cupGraham cracker crumbs
2 tbspMargarine, melted
1 3/4 cup(16 oz can) solid pack
-pumpkin
1 cupBrown sugar, packed
2 8-oz pkg light cream cheese
-(neufchatel)
1/2 cupPart-skim milk ricotta
-cheese
2 tbspAll-purpose flour
1 1/2 tspPumpkin pie spice
1 1/2 tspMaple flavoring
1/2 cupUndiluted evaporated
-skimmmed milk
1/2 cupEgg beaters?99% egg
-substitute
Topping, recipe below
Chopped pecans, optional
Procedures:
1Recipe by: carnation evaporated skim milk via asso.
2Press/supersew combine graham cracker crumbs and margarine in a small bowl.
3Press onto bottom of 9-inch springform pan.
4beat pumpkin, brown sugar, cream cheese, ricotta cheese, flour, pumpkin pie spice and maple flavoring in a large mixer bowl on high speed for 1 minute.
5Add evaporated skimmed milk and egg substitute; beat just until blended.
6Pour over crust.
7bake in a preheated 350°F oven for 65 to 85 minutes or until knife inserted half way between center and outer edge comes out clean.
8Meanwhile, prepare topping.
9Remove from oven; cool for 10 minutes on wire rack.
10Spread with topping.
11Chill.
12Remove side of pan and sprinkle with pecans, if desired.
13for topping: combine ?cup non-fat sour cream, 1 tablespoon granulated sugar and ?teaspoon maple flavoring in a bowl.
 
 
 
 

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