Pete Z
TVWBB Super Fan
Here is a good recipe that we have had on various/numerious occasions. It's from the glory days of Bon Appetit magazine, before they became quite so hoity-toity (how many people really take a float plane to a secluded beach in order to enjoy a picnic...). I had it typed out for my little brother anyway, so here it is...
Pumpkin Cheescake in Pecan Crust
Note that the cake must be chilled overnight
12 servings
CRUST
1 1/2 cups vanilla wafer crumbs
3/4 cup ground pecans
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (packed) golden brown sugar
FILLING
3 8-ounce packages cream cheese, room temperature
1 1/2 cups canned solid pack pumpkin
1 1/2 cups (packed) golden brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
1/4 teaspoon ground cloves
3 large eggs
1/2 cup chopped pecans
FOR CRUST: Preheat oven to 350 degrees F. Combine all ingredients in medium bowl and stir until moist clumps form. Press mixture onto bottom and 1-inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Refrigerate crust while preparing filling.
FOR FILLING: Using electric mixer, beat cream cheese in large bowl until smooth. Add pumpkin, brown sugar, pumpkin pie spice, vanilla and cloves and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour batter into crust (batter will extend above top of crust). Bake cheesecake until top is golden and center is softly set, about 1 hour 15 minutes. Transfer pan to rack. Cool completely. Cover and chill overnight. (Can be made 1 day ahead. Keep chilled.)
Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with pecans and serve.
Bon Appetit,Nov. 1996
Pumpkin Cheescake in Pecan Crust
Note that the cake must be chilled overnight
12 servings
CRUST
1 1/2 cups vanilla wafer crumbs
3/4 cup ground pecans
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (packed) golden brown sugar
FILLING
3 8-ounce packages cream cheese, room temperature
1 1/2 cups canned solid pack pumpkin
1 1/2 cups (packed) golden brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
1/4 teaspoon ground cloves
3 large eggs
1/2 cup chopped pecans
FOR CRUST: Preheat oven to 350 degrees F. Combine all ingredients in medium bowl and stir until moist clumps form. Press mixture onto bottom and 1-inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Refrigerate crust while preparing filling.
FOR FILLING: Using electric mixer, beat cream cheese in large bowl until smooth. Add pumpkin, brown sugar, pumpkin pie spice, vanilla and cloves and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour batter into crust (batter will extend above top of crust). Bake cheesecake until top is golden and center is softly set, about 1 hour 15 minutes. Transfer pan to rack. Cool completely. Cover and chill overnight. (Can be made 1 day ahead. Keep chilled.)
Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with pecans and serve.
Bon Appetit,Nov. 1996