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August 14, 2009, Newsletter Issue #268: Pumpkin Cheesecake
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Tip of the Week
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.
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.
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