Subject: RECIPE: Pumpkin cheesecake
From: [email-masked] (Mark Thompson)
Date: 15 Nov 87 16:34:12 GMT
Newsgroups: alt.gourmand

Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.

.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-masked]