[CH] pumpkin cheesecake
Suzanne (suz@avana.net)
Mon, 26 Oct 1998 00:26:16 -0500
This is in response to the pie recipe request. I think this recipe is much
better and more interesting than the basic pie. To make it pepper related,
I guess you could say its got enough fat in it to quell any mouth fire!
Pumpkin Cheesecake with Caramel Swirl
serves 10
from Bon Appetit Magazine
Crust:
1 1/2 cups gingersnap cookies
1 1/2 cups toasted pecans, (about 6 ounces)
1 1/2 cups sugar
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
Filling:
4 8 oz. packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon caramel sauce
1 cup sour cream
For crust: Preheat oven to 350 degrees F. Finely grind ground cookies,
pecans, and sugar in processor. Add melted butter and blend until
combined. Press crust mixture onto bottom and up sides of 9-inch spring
form pan with 2 3/4-inch-high sides.
For filling: Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly
and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping
cream, ground cinnamon and ground allspice to mixture in large bowl and
beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until
cheesecake puffs, top browns and center moves only sightly when pan is
shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10
minutes. Run small sharp knife around cake pan sides to loosen cheesecake.
Cool. Cover tightly and refrigerate overnight
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add
remaining 5 tablespoons whipping cream to cream cheese mixture and stir to
combine. Press down firmly on edges of cheesecake to even thickness. Pour
cream cheese mixture over cheesecake spreading evenly. Spoon caramel sauce
in lines over cream cheese mixture. Using tip of knife, swirl caramel
sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and
refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted
with small star tip (do not stir before using). Pipe decorative border
around cheesecake and serve.