Unicorn's Pumpkin Cheesecake

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Title: Unicorn's Pumpkin Cheesecake
Categories: Miamiherald, Desserts
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%),
171mg chol, 385mg sodium

Source: Cook's Corner, Miami Herald, 1/25/96
format by Lisa Crawford

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