ig
Path: decwrl!recipes
From: [email protected] (Mark Thompson)
Newsgroups: alt.gourmand
Subject: RECIPE: Pumpkin cheesecake
Message-ID: <[email protected]>
Date: 15 Nov 87 16:34:12 GMT
Sender: [email protected]
Distribution: alt
Organization: Megatek Corporation, San Diego, California, USA
Lines: 80
Approved: [email protected]


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RH MOD.RECIPES-SOURCE PUMPKIN-CAKE-3 D "3 Nov 87" 1987
RZ "PUMPKIN CHEESECAKE" "A holiday alternative to pumpkin pie"
This cheesecake has to be tried to be
believed. It was developed by Karen Reynolds, a charming lady, fine
programmer, and amazing cook.
SH              PASTRY
IG "1 cup" "flour" "100 g"
IG "\(14 cup" "sugar" "50 g"
IG "1 tsp" "vanilla" "5 ml"
IG "1" "egg yolk"
IG "\(14 cup" "butter," "60 g"
softened
SH              FILLING
IG "2\(12 lb" "packaged cream cheese," "1 kg"
softened
IG "\(34 cup" "packed light brown sugar" "150 g"
IG "1 cup" "sugar" "200 g"
IG "3 Tbsp" "flour" "20 g"
IG "\(34 tsp" "ground allspice" "4 ml"
IG "\(34 tsp" "ground ginger" "4 ml"
IG "\(12 tsp" "ground cinnamon" "2.5 ml"
IG "1 lb" "canned pumpkin" "500 g"
IG "2" "egg yolks"
IG "5" "eggs"
IG "1 tsp" "vanilla extract" "5 ml"
IG "\(14 cup" "heavy cream" "60 ml"
PH "(PASTRY)"
SK 1
Preheat the oven to
TE 400 200 .
Grease the bottom and sides of a
AB "9 inch" "22 cm"
diameter
AB "3 inch" "8 cm"
deep springform pan.
SK 2
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
AB "\(12 inch"  "1 cm"
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.
PH "(FILLING)"
SK 1
Increase the oven temperature to
TE 475 250 .
SK 2
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.
SK 3
Pour filling into the pastry crust. Bake for 12 minutes. Without opening
the oven door, reduce the oven temperature to
TE 200 100
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.
SH RATING
I Difficulty:
moderate.
I Time:
1 hour preparation, several hours baking.
I Precision:
measure carefully.
WR
Mark Thompson
Megatek Corporation, San Diego, California, USA
[email protected]

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