TLC Cooking "Pumpkin Cheesecake"

Pumpkin Cheesecake

by the Editors of Publications International, Ltd.

YIELD Serves 10 to 12
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Okay, before anyone jumps all over me about how unhealthy this recipe is, I will say right up front: Do not make this cheesecake and then sit down and eat it all yourself. This is strictly a party recipe, where people can take a little sliver of it as a treat, enjoy it and then be done with it.

My husband is a rower, and I once took this as my contribution to the luncheon held after his rowing club's regatta. Healthy, fit people all, but that cheesecake was gone in an instant. Occasional indulgence is okay, as long as you don't make a habit of it.

This is a bit different than the traditional cheesecake with a fruit topping and the pumpkin is seasonal. You can use canned pumpkin puree or make your own with a fresh pumpkin, whichever you prefer.

This is a bit more expensive than the other recipes I have suggested this week, but it's worth it.The cheesecake takes some time to bake and you need refrigerator time, so no starting at the last minute.

All of the ingredients should be at room temperature for this recipe.

INGREDIENTS

1	graham cracker crust
2/3 cup+ 1/4 cup	packed light of dark brown sugar + packed light brown sugar
3/4 tsp	ground cinnamon
1/4 tsp	ground cloves
1/4 tsp	ground ginger
1/8 tsp	freshly grated or ground nutmeg
1 lb	cream cheese
2 large	eggs
2 large	egg yolks
1 cup	pumpkin puree
1 cup	sour cream
1 tsp	vanilla
Graham Cracker Crumb Crust
1 1/2 cups	of graham cracker crumbs
6 tbsp	butter, melted, warm or cool
1/4 cup	sugar

(recipe follows)

PREPARATION:

Firmly press the graham cracker crust into the bottom of an 8-inch springform pan. Bake at 350ºF for 15 minutes or until golden brown.
Combine 2/3 of brown sugar, and all of the spices in a bowl. Set aside.
In a large bowl beat cream cheese until smooth, about 30 to 60 seconds. Gradually add the sugar mixture until smooth and creamy, about 1 or 2 minutes.
Beat in eggs one at a time until well-blended, scraping the sides of the bowl as you go.
Add pumpkin puree and beat until just blended.
Scrape the batter over the crust and smooth the top.
Place a cake pan or loaf pan of water in the oven to moisten the air. Place the springform pan on a baking sheet and bake at 350ºF for 30 minutes. Reduce the temperature to 325ºF and bake for 10 minutes longer or until the edges of the cheesecake are puffed but the centre still looks moist and jiggles when the pan is tapped, about 10 minutes more.
Meanwhile, whisk together the sour cream, remaining 1/4 cup of brown sugar and vanilla until well-blended. Pour on top of hot cake and tilt the pan to spread the topping evenly. Return to the oven for 7 minutes.
Remove from oven and place pan on a wire rack and cover the pan and rack with a large inverted bowl or post so that the cake cools slowly. Let cool completely before refrigerating. Refrigerate for at least 6 hours, preferably 24 hours before serving.

Graham Cracker Crumb Crust

With a fork or a food processor, mix the ingredients well.
From The Joy of Cooking by Marion Rombauer Becker et. al. (1997, Scribner)

This recipe appears in: Cheesecakes