**DONOTDELETE**
01-03-2002, 09:34 AM
Well, here it is , my first real post.
This one's for you Warlady!
Pumpkin Cheesecake
Preheat oven to 350 degrees
For crust:
1 3/4 C. graham cracker crumbs
1/4 C finely ground pecans
1 tblsp. light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp.ground nutmeg
8 tblsp.(1 stick) unsalted butter, melted
Combine dry ingredients in a small bowl. Mix in butter. Press firmly in bottom and about 1 inch up side of a springform pan. Set aside.
For filling:
3 (8 ounce) pkg. cream cheese, room temp
1 1/2 c. sugar
2 tbsp. cornstarch
1 tsp. vanilla extract
1/8 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
2 large yolks
1 (15 oz) can pumpkin
1/4 C. heavy cream
Beat cream cheese, sugar, cornstarch, vanilla, cinnamon and nutmeg on low speed until smooth. Add whole eggs and yolks and mix just till blended. Stir in pumpkin and heavy cream.
Spread batter in pan, bake on cookie sheet 65 -75 min until center is nearly set.
Cool 15 minutes on baking racks. Run a butter knife around edges and remove sides.
Cool completely.
Wrap in plastic wrap or foil and chill 3 hours or more. Can be garnished with ginger cream or served as is.
Ginger Cream
1 pint heavy cream (very cold)
1/4 cup sugar (or sweeten to your own taste)
1/2 tsp ground ginger
1/2 tsp. vanilla extract
Beat on high speed in chilled bowl till soft to medium peaks form (whatever your preference)
This one's for you Warlady!
Pumpkin Cheesecake
Preheat oven to 350 degrees
For crust:
1 3/4 C. graham cracker crumbs
1/4 C finely ground pecans
1 tblsp. light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp.ground nutmeg
8 tblsp.(1 stick) unsalted butter, melted
Combine dry ingredients in a small bowl. Mix in butter. Press firmly in bottom and about 1 inch up side of a springform pan. Set aside.
For filling:
3 (8 ounce) pkg. cream cheese, room temp
1 1/2 c. sugar
2 tbsp. cornstarch
1 tsp. vanilla extract
1/8 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
2 large yolks
1 (15 oz) can pumpkin
1/4 C. heavy cream
Beat cream cheese, sugar, cornstarch, vanilla, cinnamon and nutmeg on low speed until smooth. Add whole eggs and yolks and mix just till blended. Stir in pumpkin and heavy cream.
Spread batter in pan, bake on cookie sheet 65 -75 min until center is nearly set.
Cool 15 minutes on baking racks. Run a butter knife around edges and remove sides.
Cool completely.
Wrap in plastic wrap or foil and chill 3 hours or more. Can be garnished with ginger cream or served as is.
Ginger Cream
1 pint heavy cream (very cold)
1/4 cup sugar (or sweeten to your own taste)
1/2 tsp ground ginger
1/2 tsp. vanilla extract
Beat on high speed in chilled bowl till soft to medium peaks form (whatever your preference)