Guest guest Posted December 20, 1999 Report Share Posted December 20, 1999 * Exported from MasterCook * Spiced Pumpkin Cheesecake Recipe By : Bon Appetit, November 1997 Serving Size : 10 Preparation Time :0:00 Categories : Pies & Pastry Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR CRUST*** 1 cup pecans -- (about 4 ounces) 1 cup graham cracker crumbs 2 tablespoons sugar 5 tablespoons unsalted butter -- melted ***FOR FILLING*** 4 8 ounce pack cream cheese -- room temperature 1 1/4 cups sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 15 ounce can solid pack pumpkin 3 large eggs 1 tablespoon vanilla extract Make crust: Preheat oven to 350øF. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil. Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan. Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.) Serves 10 to 12. Restaurant; Timberhill Ranch, Cazadero CA Converted by MC_Buster.KES/19 Dec 99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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