-PASTRY-
1 c Flour
1/4 c Sugar
1 ts Vanilla
1 Egg yolk
1/4 c Butter; softened
FILLING
2 1/2 lb Packaged cream cheese;
-softened
3/4 c Packed light brown sugar
1 c Sugar
3 tb Flour
3/4 ts Ground allspice
3/4 ts Ground ginger
1/2 ts Ground cinnamon
1 lb Canned pumpkin
2 Egg yolks
5 Eggs
1 ts Vanilla extract
1/4 c Heavy cream
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Preheat the oven to 400 deg. F. Grease the bottom and sides of a 9 inch
diameter 3 inch deep spring- form pan. Prepare the pastry by stirring
flour and sugar together in a bowl. Cut in butter, egg yolk and extract.
Work the dough (which will be very crumbly) with hands to complete the
mixing. Evenly press the dough on the bottom and up the sides (to within
1/2 inchcm” of the top) of the springform pan. Bake in the preheated oven
for 10 minutes, or until golden brown. Remove and set aside to cool while
preparing the filling.
Increase the oven temperature to 475 deg. F. Beat the cream cheese in a
large bowl until smooth and soft. Beat in the sugars, flour, spices and
pumpkin until well blended. Add egg yolks and eggs one at a time, beating
well after each addition. Add vanilla extract, beat in well. Stir in the
cream.
Pour filling into the pastry crust. Bake for 12 minutes. Without opening
the oven door, reduce the oven temperature to 200 deg. F degrees and leave
the cheesecake in the oven for an additional 1 hour and 15 minutes. At the
end of the baking time, turn off the oven, but leave the cheesecake sitting
inside (without opening the door) until the oven cools (about 2 to 3
hours). Remove from the oven, refrigerate overnight.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings