Ingredients
- 6 eggs
- 1,200 ml cream cheese
- 475 gr pureed pumpkin
- 375 gr fructose
- 240 ml cream (heavy)
- 40 gr all purpose flour
- 28 gr butter
- 8 gr cinnamon
- 2 gr vanilla
- 2 gr nutmeg
- 1 gr salt
*Note: The Unicorn uses a graham cracker crust for its cheesecake. A standard recipe would call for 3 cups finely ground crumbs combined with dozen tablespoons melted butter or margarine. Press into bottom and up the sides of an ungreased 25 cm 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 180ºC , 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
