August 14, 2009, Newsletter Issue #268: Pumpkin Cheesecake

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.

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.

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