Pumpkin cheesecake #01

10 Servings

Ingredients

Quantity Ingredient
1½ cup Gingersnap crumbs
6 tablespoons Unsalted butter; softened
¼ cup Confectioners' sugar
3¼ cup Sugar
1½ cup Pumpkin; pureed
10 Egg yolks
3 larges Eggs
2 tablespoons Cinnamon
3 Pieces crystallized ginger; minced
1 teaspoon Mace
1 teaspoon Salt
3 pounds Cream cheese; softened
¼ cup Heavy cream
2 tablespoons Cornstarch
1 teaspoon Lemon extract
1 teaspoon Vanilla

Directions

FOR THE FILLING

From: mark@...

Date: Sun, 25 Feb 1996 00:00:24 GMT MAKING THE CRUST: Generously butter a 12" springform pan. In a food processor or a blender, in batches, blend the crushed gingersnap crumbs, the butter and the confectioners' sugar. Press the mixture onto the bottom of the springform pan, tamping it down well and chill the crust for 30 minutes.

Preheat the oven to 400øF. Bake the crust in the middle of the oven for 10 minutes. Transger the pan to a rack and let the crust cool.

MAKING THE FILLING: Increase the oven temperature to 475øF. In a bowl combine 2 cups of the sugar with the pumpkin puree. Lightly beat 6 of the egg yolks and stir them into the pumpkin mixture with the cinnamon, crystallized ginger, mace and salt.

In a large bowl, cream together the cream cheese and the remaining 1-¼ cups of the sugar. Add the whole eggs and the remaining 4 egg yolks, one at a time, beating well after each addition. Beat in the heavy cream, cornstarch, lemon extract, and vanilla and fold the pumpkin mixture into the cream cheese mixture.

Pour the filling into the springform pan and bake the cake in the middle of the oven for 10 minutes. Reduce the heat to 250øF. and bake the cake for 1-½ hours more. (The center will be slightly soft.) Transfer the cpan to a rack and let the cake cool for 1 hour. Chill the cake, lightly covered, for at least 3 hours. Remove the sides of the pan before serving. (No calories or cholesterol!<G>) Source: Gourmet's Best Desserts MM-RECIPES@...

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