Spirited pumpkin cheesecake

10 servings

Ingredients

Quantity Ingredient
++++++++++++++++++++++++++++ PECAN CRUST++++++++++++++++++++++ ++++++++++
1 each Tb Butter; room temp
1¼ cup Finely chopped pecans
¼ cup Fine dry bread crumbs
++++++++++++++++++++++++++++ ++CHEESECAKE+++++++++++++++
¾ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
⅛ teaspoon Ground cloves +++++++++++++++++-
2¼ pounds Cream cheese; room temp
¼ cup Brandy or cognac
¾ cup Cooked pumpkin; pureed
1½ cup Lt brown sugar; packed
⅓ cup Sugar
1½ teaspoon Cinnamon
2 eaches Tb Sugar
⅛ teaspoon Ground mace
3 larges Eggs; room temp
2 larges Egg yolks; room temp

Directions

2 TB BUTTER: MELTED & COOLED

Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides of 9" spring form pan evenly with unmelted butter and set aside. Mix dry ingredients in med. bowl. Drizzle melted butter over dry mix and stir and toss to coat until slightly darkened and uniform. Press crust evenly on sides and bottom of pan and refrigerate 5 minutes. Bake until crust is slightly dry, 8 - 10 minutes, cool on wire rack to room temp. Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and beat at med speed until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and mix well. Continue beating while very slowly adding sugars, scraping sides of bowl as needed. Beat until smooth, add spices blend well. Beat whole eggs with the yolks in small bowl at med speed until blended. Add eggs, about ¼ c at a time to cheese mix, beating well and scraping sides of bowl after each addition.

Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes.

Turn oven off. Let cake stand in oven with door propped open 8" for 30 minutes. Place on wire rack away from drafts, let cool undisturbed until sides and bottom are completely cooled. Remove sides of pan and refrigerate uncovered overnight or at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time. from "The Perfect Cheesecake" by editors of Consumer Guide TO ALL Submitted By JOE AVALOS SUBJ PUMPKIN CHEESECAKE On 10-02-95

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