1 pk Graham crackers
1/4 c Brown sugar
2/3 c Walnuts
6 tb Unsalted butter
2 lb Cream cheese; room
-temperature
3/4 c Sugar
3 X-large eggs
2 X-large egg yolks
3/4 c Sour cream
1 tb Vanilla extract
1 1/4 c Pumpkin puree
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
From: mark@alexr.co.uk
Date: Sun, 25 Feb 1996 00:00:24 GMT
Put crackers, sugar and walnuts in processor and pulse on and off until
fine crumbs form. Heat a small skillet on high heat. When hot, add butter,
let it melt and then turn dark brown – not burned. This will add a
wonderful flavor to the crust. Pour into processor and turn machine on to
incorporate the melted butter. Butter the sides of a 10″ springform pan,
put the crust mixture into it and press down to form a solid bottom layer.
In an electric mixer, beat cream cheese until it is very smooth, scraping
down the sides of the bowl frequently to ensure a smooth mix. Add the sugar
and beat again till smooth. Add eggs, 1 at a time, then the yolks, mixing
well after each addition. Add the sour cream, vanilla, pumpkin and spices
and mix again, scraping the bowl to keep that mixture smooth. Taste – you
may want to add more spices. If so, do it now and mix again. Preheat oven
to 275F and bake it for 2-1/2 hours. Remove from oven and immediately run
knife around the cake, about 2″ deep, to release it a bit from the pan and
reduce risk of cracking. Let cool to room temperature on rack. If cake has
cracked – don’t worry. At this time of year there are beautiful flowers and
leaves that would look wonderful on top of the cake. Buy some rusty colored
mums, wash the stems well and place them strategically over a crack. Also
use lemon leaves or rose leaves. If you want to get fancier, make chocolate
leaves – and “hope” the cake cracks so you can put them on top!
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #56
From the Meal
Yields
12 Servings