PUMPKIN CHEESECAKE

A holiday alternative to pumpkin pie

This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer, and amazing cook.

Pastry

  • 1 cup flour
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 egg yolk
  • 1/4 cup butter, softened

    Filling

  • 2 1/2 lb packaged cream cheese, softened
  • 3/4 cup packed light brown sugar
  • 1 cup sugar
  • 3 Tbsp flour
  • 3/4 tsp ground allspice
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 lb canned pumpkin
  • 2 egg yolks
  • 5 eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream

    Procedure (pastry)

    1. Preheat the oven to Grease the bottom and sides of a 9 inch diameter 3 inch deep springform pan.
    2. Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.

    Procedure (filling)

    1. Increase the oven temperature to
    2. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.
    3. Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to degrees and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.

    Rating


    Difficulty: moderate.
    Time: 1 hour preparation, several hours baking.
    Precision: measure carefully.

    Contributor

     
Mark Thompson 
Megatek Corporation, San Diego, California, USA 
mark@megatek.uucp
    Recipe last modified: 3 Nov 87

    Original header

    Path: decwrl!recipes
From: mark@megatek.uucp (Mark Thompson)
Newsgroups: alt.gourmand
Subject: RECIPE: Pumpkin cheesecake
Message-ID: <12127@decwrl.DEC.COM>
Date: 15 Nov 87 16:34:12 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Megatek Corporation, San Diego, California, USA
Lines: 80
Approved: reid@decwrl.dec.com


 Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.