A good friend sent this to me this morning. She knows how much my Grandkids love pumpkin pie, and I intend to give this recipe a try.
Pumpkin Pie Cheesecake
Crust
2 1/2 cups graham cracker crumbs
1/4 cup chopped nuts
2 tablespoons brown sugar
3/4 teaspoon ground nutmeg
1/3 cup butter, melted
Filling
2 1/4 pounds cream cheese
1 1/3 cups white sugar
2 1/4 cups brown sugar
2 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 teaspoon ground ginger
6 eggs
2/3 cup evaporated whole milk or heavy cream
2 1/4 cups canned or cooked pumpkin puree
2 tablespoons unbleached white flour
Topping
3/4 cup chopped nuts of choice
1 teaspoon ground cinnamon
3/4 cup brown sugar
3 tablespoons butter, chilled
1. Preheat oven to 350F. Line the bottom of a 10-inch springform cheesecake pan with baking parchment paper. First make the crust by mixing all ingredients together, except the melted butter. Dribble the butter over the dry mixture and, using a fork, mix together. Press the crust mixture into the prepared pan using the bottom of a glass or measuring cup. Bake the crust for 7 minutes and cool.
2. Reduce oven temperature to 300-315F. Make the filling by whipping up the cream cheese until fluffy. Shake in sugars and spices and blend them into the cream cheese on low speed or by hand. Gently add the eggs, one at a time; add evaporated milk or cream and mix. Fold in the pumpkin and flour and blend well. Do not over mix. Pour the batter into the crust and bake for 70 to 80 minutes. (If there is extra batter, make a mini cheesecake in a small loaf pan or muffin tin!)
3. While the filling is cooking, make the topping. With a fork, mix the nuts, cinnamon, and sugar together. Cut in the cold butter until crumbly. Keep chilled. (You will sprinkle this topping on the cheesecake after it has baked 70 to 80 minutes; and then you will bake the cake 20 minutes more.)
4. Taking care not to jiggle the cake, oh-so-gently sprinkle the topping over the cheesecake with as little interference as possible and gently shut the oven door. (Place a cookie sheet on the rack under the cake for this step to avoid a mess in the oven.) Bake an additional 20 minutes.
5. Remove from oven and let cook at room temperature for 24 hours before serving. Serve at room temperature or chilled.
My friend tells me this is delish!
_________________________
Jeannine Schenewerk
www.intouchwithjeannine.com[i]'It's never too late in Fiction-- or in Life to Revise.'
---Nancy Thayer
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