SC - OOP Pumpkin Cheesecake ( was Re: Librarians)

[harper at idt.net]

And it came to pass on 22 Nov 00, , that Prydwen wrote:

> At 08:17 PM 11/22/2000 -0500, you wrote:
> >  and the cream
> >cheese is waiting to be turned into pumpkin cheesecake.
> 
> <Drool!>  Er, is there an available recipe for this, as I haven't run into 
> it before?
> Prydwen

Well, I was going to wait until I'd tried it before sharing the recipe, 
but it's from the www.betterbaking.com website, which has often 
supplied me with wonderful recipes for special occasions.

Pumpkin and Ginger Snap Cheesecake

     Crust:
     1/2 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

     Cake:
     2 1/2 pounds cream cheese, room temperature
     1 1/4 cups light brown sugar, packed firmly
     5 large eggs
     2 egg yolks
     1 1/2 cups pumpkin puree
     2 tablespoons flour
     2 teaspoon cinnamon
     1 teaspoon ginger
     1/4 teaspoon mace
     1/4 teaspoon cloves
     1 tablespoon pure vanilla
     3/4 cup evaporated milk

     Garnish:
     whipped cream
     ginger snap halves
     grated nutmeg
     1/4 cup ground walnuts

     Preheat oven to 425 F. 

     For crust, combine ginger snap crumbs, walnuts, brown sugar, 
butter and press into the bottom of a 9 or 10 inch springform pan. 
Chill while preparing cheesecake batter. 

     For cake, cream the cheese on slow mixer speed with the 
sugar until well-blended. Add eggs and yolks and blend on low 
speed until blended. Add pumpkin puree, flour, cinnamon, ginger, 
mace, cloves, vanilla and evaporated milk, scraping sides and 
bottom of mixing bowl often, until smooth. 

     Pour into prepared pan. Bake 15 minutes at 425 F. Reduce 
heat to 225 F. and continue baking 55-65 minutes, until cake 
seems firm in center. Leave cake in oven. Turn off heat and allow 
cake to come to almost room temperature. Cover lightly with a 
sheet of wax paper and place in refrigerator to chill overnight. 
Garnish with whipped cream rosettes in which gingersnap halves 
are inserted. Dust with nutmeg and ground walnuts.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net