Pumpkin cheesecake #02

Yield: 12 Servings

Measure Ingredient
1 pack Graham crackers
¼ cup Brown sugar
⅔ cup Walnuts
6 tablespoons Unsalted butter
2 pounds Cream cheese; room temperature
¾ cup Sugar
3 X-large eggs
2 X-large egg yolks
¾ cup Sour cream
1 tablespoon Vanilla extract
1¼ cup Pumpkin puree
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Ginger

From: mark@...

Date: Sun, 25 Feb 1996 00:00:24 GMT Put crackers, sugar and walnuts in processor and pulse on and off until fine crumbs form. Heat a small skillet on high heat. When hot, add butter, let it melt and then turn dark brown - not burned. This will add a wonderful flavor to the crust. Pour into processor and turn machine on to incorporate the melted butter. Butter the sides of a 10" springform pan, put the crust mixture into it and press down to form a solid bottom layer.

In an electric mixer, beat cream cheese until it is very smooth, scraping down the sides of the bowl frequently to ensure a smooth mix. Add the sugar and beat again till smooth. Add eggs, 1 at a time, then the yolks, mixing well after each addition. Add the sour cream, vanilla, pumpkin and spices and mix again, scraping the bowl to keep that mixture smooth. Taste - you may want to add more spices. If so, do it now and mix again. Preheat oven to 275F and bake it for 2-½ hours. Remove from oven and immediately run knife around the cake, about 2" deep, to release it a bit from the pan and reduce risk of cracking. Let cool to room temperature on rack. If cake has cracked - don't worry. At this time of year there are beautiful flowers and leaves that would look wonderful on top of the cake. Buy some rusty colored mums, wash the stems well and place them strategically over a crack. Also use lemon leaves or rose leaves. If you want to get fancier, make chocolate leaves - and "hope" the cake cracks so you can put them on top! MM-RECIPES@...

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