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Gatewood's

Pumpkin Cheesecake

pumpkins.jpg

Make us something good with these Pops!

   1      large         pie pumpkin
   3      pounds        cream cheese -- softened
   2      pounds        mascarpone cheese
   1 1/2  cups          Vermont maple syrup
  12      each          eggs
   1      teaspoon      salt
     
   1      pound         walnuts
   2      each          eggs
     3/4  cup           sugar
   8      ounces        butter -- melted
   1      teaspoon      salt
     1/2  cup           flour

Cut pumpkin in half, remove seeds and roast at 350 until tender.
Scoop flesh from the halves and puree in a food processor.
Reserve.
In a food processor combine all ingredients for crust in pulses until coarse.
Press into greased  16 X 16 pan.
In kitchen aid cream the pumpkin, cream cheese, mascarpone, maple syrup, and salt.
Add Eggs 1 at a time until fully incorporated.
Pour over crust and bake at 375 for about 50 minutes or until done.

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Serving Ideas : with Maple Caramel Cream

NOTES : You want about 5 or 6 cups of pumpkin puree.

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