This recipe comes from the Peach Tree Tea Room and was printed in Gourmet Magazine in 1998.
It serves 14-16 so is perfect for holiday gatherings.
Pumpkin Cheesecake
Crust:
1&1/4 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup melted butter
Combine all ingredients and mix well. Pat mixture firmly into bottom only of
a buttered 9 or 10" springform pan. Bake 15 minutes in a preheated 325 oven.
Remove from oven and set aside. Reduce oven to 300.
Filling:
3/4 cup granulated sugar
1 cup canned pumpkin
3 eggs
1&1/3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
24 ounces cream cheese, softened
6 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons evaporated milk or whipping cream
1/2 teaspoon vanilla
Mix 3/4 cup sugar, pumpkin, eggs, cinnamon, nutmeg, ginger and salt in a
bowl. Set aside. Using an electric mixer, beat the cream cheese and 6
tablespoons sugar until smooth. Add cornstarch, evaporated milk and vanilla,
beating well after each addition. Add pumpkin mixture to cream cheese
mixture. Mix until no traces of white remain. Pour filling mixture into
prepared springform pan, and bake 1 hour at 300 until sides have risen. The
center will be soft. Turn off oven and let cake cool with door closed for
several hours or overnight. Refrigerate cheesecake.
Serve with whipped cream, a dusting of cinnamon, sugar, and a few small pieces of toffee candy, if desired. Also would be good
topped with praline sauce.
My friend Merry Mary makes this cheesecake for Thanksgiving ~ it sounds DIVINE
Mary's Macadamia Pumpkin Cheesecake
CRUST
1/4 pound butter, softened
1/2 cup macadamia nuts, chopped
7/8 cup flour
3 tablespoons brown sugar
FILLING
3 8 oz pkgs cream cheese, at room temp
3/4 cup sugar
3 eggs
1/2 cup whipping cream, NOT whipped
1 cup canned pumpkin
2 tablespoons maple syrup, PURE, only
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING
1 cup sour cream -- 1/2 pint
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/3 cup macadamia nuts
CRUST
Mix all ingredients in 10 inch spring ring
form pan. Place pan a notch above the middle of the oven and broil at 350
degrees. Stir often until mixture is slightly browned and
consistency of corn meal.
Remove from oven and pat mixture down with a rice
paddle (it fits comfortably inside a 10" pan) until even and firm
in bottom of the pan. Be careful not to burn the crust!
FILLING
In a large bowl, beat neufchatel cheese and 3/4 cup sugar until light and fluffy. Beat in eggs and whipping cream.
Stir in pumpkin, maple syrup and spices. Pour into chilled crust.
Bake in preheated 325 degree oven for 1 hour on the upper shelf. On
the lower shelf place a large pan with some hot water in it.
TOPPING
In a small bowl, combine sour cream, 3 tablespoons sugar, and
vanilla. Stir until blended. Spread over hot cheesecake. Sprinkle
chopped mac nuts over top. Bake 10 minutes in 350 degree oven. Crack
the door of the oven and let stand until cool. Refrigerate at least 4
hours.
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