SC - no longer Re: Taillevent bio

[Huette von Ahrens]

> The recipe that you posted for this looks very yummy, but I would like 
> clarification for one thing.
> 
> The recipe calls for 2 1/2 POUNDS of cream cheese.....is that correct? It 
> seems like a lot.

It does indeed call for 2-1/2 pounds of cream cheese.  I made it in a 10-inch 
springform pan, and it was probably 5 inches high.  This is a cheesecake for a 
crowd.

There is a similar, smaller recipe from the same website, which I have not 
tried.  It uses half the ingredients.  Perhaps it would work better for you.  

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recipe by Marcy Goldman at 
http://www.betterbaking.com/baker2/squaregin.html

Ginger Snap Pumpkin Cheesecake Bars

Crust:
3/4 cup finely crushed ginger snaps
1/2 cup finely ground walnuts
2 tablespoons brown sugar
5 tablespoons melted unsalted butter
1/4 teaspoon ginger
1/4 teaspoon cinnamon

Filling:
1 1/2 pounds cream cheese - room temperature
1 cup, plus 2 tablespoons brown sugar - packed firmly
3 large eggs
3/4 cup pumpkin puree
2 tablespoons corn starch
1 1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon cloves
1 teaspoon pure vanilla
1/4 cup evaporated milk

Garnish:
whipped cream ginger snap crumbs
grated nutmeg
ground walnuts

Preheat oven to 350 F. For crust, combine ginger snap crumbs, walnuts, brown 
sugar, butter and press into the bottom of a 9 by 13 inch rectangular pan. 
Chill while preparing cheesecake batter. 

For filling, cream the cheese on slow speed in a mixer with the sugar until 
well-blended. Add eggs and blend on low speed until homogeneous. Add pumpkin 
puree, corn starch, cinnamon, ginger, mace, cloves, vanilla and evaporated 
milk, scraping sides and bottom of mixing bowl often. Mix until smooth. 

Pour into prepared pan. Bake 30-35 minutes until cake seems firm in center. 
Remove cake from oven and let cool 30-40 minutes before refrigerating. Cover 
lightly with a sheet of wax paper and chill several hours or overnight. 

To serve, cut into squares and garnish each with a rosette of whipped cream in 
which ginger snap crumbs and nutmeg (or cinnamon) are sprinkled. 


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Brighid

 



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