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Cheese Pie
and SPICY PUMPKIN

 

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PREPARATION

Crust

Preheat the oven to 350°F and place the rack in the center of the oven.

Butter an 8-inch pie or springform pan

In a food processor, grind together the breadcrumbs, butter, pecans, pumpkin spice syrup and Amaretto Sour cranberries. (The mixture should be quite finely ground).

Press lightly into bottom of pan. Bake for 12 minutes. Squeeze the mixture again when it comes out of the oven and let it cool down.

Cheese filling

In a food processor, cream the cheese with the brown sugar. Add sour cream, eggs and sir cocktail syrup.

Mix until the mixture is just smooth and homogeneous. To book.

 

Cheese and Pumpkin Filling

In another bowl, mix the pumpkin purée with the monsieur cocktail syrup and add 1/2 cup of the first cheese filling mixture. To book.

​ In the crust, place the first cheese mixture. Gently spoon pumpkin mixture over cheese filling, forming ribbons. With the tip of a knife, make spirals in the device.

Bake 30 to 35 minutes or until center is just bubbling. Let cool.

INGREDIENTS

Crust

1 1/4 cup         Graham cracker crumbs

1/3 tasse          Beurre salé , melted

1/2 tasse          Pacanes grillées

1 C.                      Pumpkin spice syrup, Monsieur Cocktail

1/2 tasse          Amaretto Sour Dried Cranberry, Nutra-Fruit

Cheese filling

2 blocs               Cream cheese, 2 blocks of 250g

 1/2 tasse         Cassonade tassée

 1/4 tasse         Crème sure

 2      Eggs

1/2 tasse          Purée de pumpkin, unsweetened

1/3 tasse          Sirop citrouille spicy,Mr Cocktail

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