From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:40:17 GMT
PUMPKIN CHEESECAKE
PUMPKIN-CAKE-3 - 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 program-
mer, and amazing cook.
PASTRY
1 cup flour
1/4 cup sugar
1 tsp vanilla
1 egg yolk
1/4 cup butter, softened
FILLING
2 1/2 lb packaged cream cheese, softened
3/4 cup packed light brown sugar
1 cup sugar
3 Tbsp flour
3/4 tsp ground allspice
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1 lb canned pumpkin
2 egg yolks
5 eggs
1 tsp vanilla extract
1/4 cup heavy cream
PROCEDURE (PASTRY)
(1) Preheat the oven to 400 deg. F. Grease the bottom
and sides of a 9 inch diameter 3 inch deep spring-
form pan.
(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 1/2 inchcm" 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.
PROCEDURE (FILLING)
(1) Increase the oven temperature to 475 deg. F.
(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.
(3) Pour filling into the pastry crust. Bake for 12
minutes. Without opening the oven door, reduce the
oven temperature to 200 deg. F 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.
RATING
Difficulty: moderate. Time: 1 hour preparation, several
hours baking. Precision: measure carefully.
CONTRIBUTOR
Mark Thompson
Megatek Corporation, San Diego, California, USA
mark@megatek.uucp
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From: gwynn@utkvx4.utk.edu (Evans, Gwynne)
PUMPKIN CHEESECAKE
1/3 c. margarine
1/3 c. sugar
1 egg
1&1/4 c. flour
2 (8 oz) pkgs cream cheese
3/4 c. sugar
2 c. fresh or canned pumpkin (I like fresh)
1 t. cinnamon
1/4 t. nutmeg
Dash salt
2 eggs
Cream margarine, sugar until light and fluffy. Blend in egg. Add
flour and mix well. Press dough on bottom & 2" high on sides of 9"
springform pan or a high sided cake pan. Bake at 400F for 5 min.
Reduce temperature to 350F.
Combine softened cream cheese and sugar, mixing at medium speed on
electric mixer till well blended. Blend in pumpkin, spices and salt.
Mix well. Add eggs, one at a time, mixing well after each addition.
Pour mixture into pastry lined pan; smooth surface to edge of crust.
Bake at 350F for 50 min. Take knife and loosen cake from rim of pan.
Cool before removing from pan. Chill. Garnish with whipped cream just
before serving if desired.
Boy, this is good.
Gwynn Evans
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This one is a Pumpkin Marble Cheesecake. It's from the Philadelphia
Brand Cream Cheese Cheesecake Cookbook (I don't know the exact name).
Pumpkin Marble Cheesecake
1 1/2 cups gingersnaps
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2
inches up sides of 9-inch springform pan. Bake at 350, 10 minutes.
2 8-ounce packages Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Combine cream cheese, 1/2 cup sugar and vanille, mixing at medium
speed on electric until well blended. Add eggs, one at a time, mixing
well after each addition. Reserve one cup of batter. Add remaining
sugar, pumpkin, and spices to remaining batter; mix well. Spoon
pumpkin and cream cheese batters alternately over crust; cut through
batters with knife several times for marble effect. Bake at 350, 55
minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
10 to 12 servings
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Pumpkin Cheese Cake
Graham cracker crust
1 1/2 c. crumbs
1/4 c. sugar
8 oz melted margarine
mix and press into bottom and sides 10" pie plate or 9" spring form
bake at 350 for 10 min. 625 g of cream cheese (room temperature)
2/3 c, sugar
4 eggs 14 oz cooked or canned pumpkin
2 1/2 t. ginger
2 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
1/3 c. brandy
cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and
brandy mixing well. Spoon into crust and bake at 325 for 50 - 60 min.
Best decorated with wiped cream and preserved ginger slices.
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The following is from Gourmet Magazine a couple of years ago. I
have made it numerous times and each time it comes out fantastic.
Thanks,
Tom Purcia
attmail@tpurcia
Pecan Pumpkin Cheese Cake
-------------------------
Crust:
3/4 cups Grahm Cracker Crumbs 1/4 cup sugar
1/4 cup Melted butter 1/4 cup Light Brown Sugar
1/2 cup finely chopped pecans
1: Grease a 9in Spring Form pan
2: Combine ingredents and press into pan up about quater in. on side.
Filling:
1 1/2 cup solid pumpkin 1 1/2 tsp cinnamon
1/2 tsp nutmeg 1/2 tsp ginger
1/2 cup light brown sugar 2 tbl heavy cream
1 tbl cornstarch 1 tbl bourbon
3 8oz packs of Cream Cheese 1/2 cup sugar
1/2 tsp Salt 3 Eggs
1 tsp Vanilla
1: Preheat oven to 350
2: In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt
and brown sugar.
3: In a bowl with an electric mixer cream together the cream cheese
and sugar. Beat in cream, cornstarch, vanilla, and bourbon.
4: Combine pumpkin into cream cheese mixture.
5: Pour into crust and bake for 50 to 55 min.
6: Remove from oven and let stand 5 min.
Topping:
2 cups Sour Cream 2 tbl sugar
1 tbl Bourbon
1: Combine all ingredents and spread over top.
2: Bake for 5 mins.
3: Remove and cool then chill thourghly.
4: Decorate top with pecan halfs.
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*************************************
***** Pumpkin Walnut Cheesecake *****
*************************************
Categories: Dessert Cheesecake Pie
Calories per serving: Number of Servings: 12
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 oz zwieback crackers, crushed
1 cup sugar
3/4 cup brown sugar
6 Tbsp butter, melted
24 oz cream cheese, softened
5 eggs
16 oz pumpkin
1 3/4 tsp pumpkin pie spice
1/4 cup heavy cream
TOPPING:
6 Tbsp butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped
DIRECTIONS ------------------------------------------------------------
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted
butter. Press firmly over bottom and up sides of a lightly buttered
9-inch spring-form pan. Chill. Beat the cream cheese until smooth.
Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well
mixed. Beat in the eggs one at a time, until mixture is light and
fluffy. Beat in the pumpkin pie spice and the heavy cream at low
speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow
oven (325) for one hour and 35 minutes. While pie is baking, mix the
topping ingredients (the last 3 ingredients), first the butter and
brown sugar until crumbly, then blending in the nuts. After the one
hour and 35 minutes, remove the pie from the oven. Spread the topping
over it, and return it to the oven for 10 minutes. Remove from oven
and cool on a wire rack. Refrigerate for several hours, or overnight.
This cheesecake is rather large, and incredibly rich. Everyone always
wants more than they can fit in their stomach! And the recipe! :-)
Serving suggestion: Some like this garnished with whipped cream and
more walnuts, or with whipped cream and pecans.
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