INGREDIENTS

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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