INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“Even in a ‘New Age\”, God’s truth is crystal clear”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2583
Calories From Fat: 1292
Total Fat: 150.3g
Cholesterol: 710.7mg
Sodium: 224.9mg
Potassium: 703.4mg
Carbohydrates: 294.2g
Fiber: 11.2g
Sugar: 281.3g
Protein: 29.5g