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August 7, 2009, Newsletter Issue #267: Pumpkin Macadamia Cheesecake
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Tip of the Week
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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