posted by bingham 10-04-100 4:43 PM
Pumpkin Cheesecake
Crust:
1 1/4 cup chopped pecans
1/4 cup plain dried bread crumbs
2 TBSP. Sugar
2 TBSP. Butter, softened
Filling:
4 1/2 (8 oz.) packages cream cheese
1/4 cup brandy
3/4 cup solid pumpkin
1 1/2 cup packed brown sugar
1/3 cup white sugar
11/2 to 2 tsp. Cinnamon
3/4 to 1 tsp. Ginger
1/4 to 1/2 tsp. Nutmeg
1/8 to 1/4 tsp. Mace
Slowly add:
3 large eggs @ room temp.
2 egg yolks
Preheat oven to 350 degrees F. Mix crust ingredients and press on bottom of a spring form pan. Refrigerate for 5 minutes. Bake at 350 for 8-10 minutes. Cool for 30 minutes before filling.
Cream together the cream cheese, brandy and pumpkin. Add the sugars and blend until smooth. Add the remaining ingredients, except eggs and cream until well blended. Slowly add eggs.
Pour into cooled crust. Bake at 350 degrees for 1 hour and 25 minutes. Open oven door, turn oven off and let cake sit in oven for additional 30 minutes.
Garnish with whipped cream.