| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Pecans |
| 1 | c | Graham cracker crumbs |
| 2 | tb | Sugar |
| 5 | tb | Unsalted butter; melted |
| 4 | pk | (8 oz) cream cheese; room temp |
| 1 1/4 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 1 | cn | (15 oz) solid pack pumpkin |
| 3 | lg | Eggs |
| 1 | tb | Vanilla extract |
INSTRUCTIONS
CRUST FILLING I am not a big baker as I have a husband who is rather talented in that field. But my family all wanted very traditional Thanksgiving dishes (No chiles in anything Chris!) and my culinary fingers were itching, so I tackled desserts. This cheesecake recipe came from the Nov 97 Bon Appetit and was excellent! Thought someone might need a Christmas dessert idea... See my notes at the end. For Crust: Preheat oven to 350 degrees F. 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. For 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, about 1 hour and 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.) My notes: I chopped the crust ingredients by hand with no problems. I used Neufchatel cheese (low fat cream cheese) with no problems. As usual for me, my hand with the spices is heavy. I like the flavors so I added a tad extra. Posted to FOODWINE Digest by "Mcelrath, Christine" <christim@SMHSI.COM> on Dec 4, 1997
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