Ettore's Pumpkin Cheesecake
Ettore's European Bakery. Fair Oaks Blvd., Sacramento
graham cracker crumbs
ginger and cinnamon
Beat cream cheese until smooth - add sugar, maple syrup, brandy, ginger, cinnamon and nutmeg - blend well - add eggs one at a time - beating thoroughly - add cream and pumpkin and mix well - pour into crust - bake for 45 to 60 minutes.
Add crushed nuts to the edge. Slice and enjoy!
Combine all ingredients - press into buttered bottom of 10" springform - Bake at 425 F for 10 minutes - take pan out, turn oven to 325 F.
For a different crust, make a sugar cookie the size of the pie. Spread apricot preserves on the cookie. Bake filling without crust. Place saran wrap inside the bake pan, fill with cheesecake filling and bake. Next, freeze the filling to make it easier to work with. Place pumpkin cheesecake on cookie. Spread glaze on top and around the filling. Add crushed nuts to the edge.