1 c Flour
1/4 c Sugar
1 ts Vanilla
1 Egg yolk
1/4 c Butter, softened
2 1/2 lb Cream cheese,
3/4 c Light brown sugar,
1 c Sugar
3 tb Flour
3/4 ts Allspice, ground
3/4 ts Ginger, ground
1/2 ts Cinnamon, ground
1 lb Pumpkin, canned
2 Egg yolks
1 ts Vanilla extract
1/4 c Cream, heavy
MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and
sides of a 9-inch-diameter, 3-inch deep springform pan.
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 about 1/2 inch 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.
MAKE FILLING: Increase the oven temperature to 475 degrees F. 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.
Pour filling into the pastry crust. Bake for 12 minutes. Without
opening the oven door, reduce the oven temperature to 200 degrees F.
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
* 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.
: Difficulty: moderate.
: Time: 1 hour preparation, several hours baking.
: Precision: measure carefully.
: Mark Thompson
: Megatek Corporation, San Diego, California, USA