*  Exported from  MasterCook  *
 
                           Pumpkin Cheesecake Ii
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes                      Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***PASTRY***
    1      cup           flour
      1/4  cup           sugar
    1      tablespoon    vanilla
    1                    egg yolk
      1/4  cup           butter -- softened
                         ***FILLING***
    2 1/2  pounds        cream cheese
                         softened
      3/4  cup           light brown sugar
                         packed
    1      cup           sugar
    3      tablespoons   flour
      3/4  tablespoon    allspice -- ground
      3/4  tablespoon    ginger -- ground
      1/2  tablespoon    cinnamon -- ground
    1      pound         pumpkin -- canned
    2                    egg yolks
    5                    eggs
    1      tablespoon    vanilla extract
      1/4  cup           cream -- heavy
 
   MAKE PASTRY:  Preheat the oven to 400 degrees F.  Grease the bottom and   sid
 es of a 9-inch-diameter, 3-inch deep springform pan.
 
   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)   wi
 th hands to complete the mixing.  Evenly press the dough on the bottom   and up
  the sides (to within about 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 a
 side to cool while preparing the filling.
 
   MAKE FILLING:  Increase the oven temperature to 475 degrees F.  Beat the   cr
 eam 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.
 
   Pour filling into the pastry crust.  Bake for 12 minutes.  Without opening   
 the oven door, reduce the oven temperature to 200 degrees F. and leave the   ch
 eesecake 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 f
 rom the oven, refrigerate overnight.
 
   NOTES:
 
   *  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   pro
 grammer and amazing cook.
 
   : Difficulty:  moderate.   : Time:  1 hour preparation, several hours baking.
    : Precision:  measure carefully.
 
   : Mark Thompson   : Megatek Corporation, San Diego, California, USA   : mark@
 megatek.uucp
 
   : Copyright (C) 1986 USENET Community Trust
 
 Posted to RecipeLu List by “Diane Geary” <diane@keyway.net> on Mar 30, 1998.
 
 
 
 
 
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