Ingredients:
8 ounces cream cheese
1/4 cup white sugar
1/2 teaspoon vanilla
1 eggs
1 unbaked deep dish pie shells
1 1/4 cups pumpkin
1/2 cup white sugar
1 teaspoon cinnamon ( powdered)
1/4 teaspoon nutmeg ( powdered)
1/4 teaspoon ginger ( powdered)
1 pinch salt
1 cup evaporated milk
2 beaten eggs
2 tablespoons maple syrup
walnuts or pecans, for decoration
Directions:
Preheat oven to 350 F.
Combine cream cheese, sugar, vanilla, egg.
Pour into pastry shell.
Refrigerate at least 1/2 hour, or until cheesecake is firm. It has to be firm before you spoon on the pumpkin mixture.
Combine remaining ingredients except for syrup and nuts.
Spoon carefully over cream cheese mixture.
Bake 65-70 minutes — when cool, brush with maple syrup and decorate with walnuts or pecans.
Servings: 8-10
Time preparation: 15 min.
Time total: 80 min.