---------- Recipe via Meal-Master (tm) v8.03
  
       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
  
 -----