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Prep Time: 0 Minutes Cook Time: 98 Minutes |
Ready In: 98 Minutes Servings: 68 |
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This cheesecake has to be tried to be believed. ENJOY.........Griz Ingredients:
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 |
Directions:
1. (PASTRY)
2. (1) Preheat the oven to 400 deg. F. Grease the bottom
3. and sides of a 9 inch diameter 3 inch deep spring-
4. form pan.
5. (2) Prepare the pastry by stirring flour and sugar
6. together in a bowl. Cut in butter, egg yolk and
7. extract. Work the dough (which will be very
8. crumbly) with hands to complete the mixing.
9. Evenly press the dough on the bottom and up the
10. sides (to within 1/2 inchcm of the top) of the
11. springform pan. Bake in the preheated oven for 10
12. minutes, or until golden brown. Remove and set
13. aside to cool while preparing the filling.
14. PROCEDURE (FILLING)
15. (1) Increase the oven temperature to 475 deg. F.
16. (2) Beat the cream cheese in a large bowl until smooth
17. and soft. Beat in the sugars, flour, spices and
18. pumpkin until well blended. Add egg yolks and eggs
19. one at a time, beating well after each addition.
20. Add vanilla extract, beat in well. Stir in the
21. cream.
22. (3) Pour filling into the pastry crust. Bake for 12
23. minutes. Without opening the oven door, reduce the
24. oven temperature to 200 deg. F degrees and leave
25. the cheesecake in the oven for an additional 1
26. hour and 15 minutes. At the end of the baking
27. time, turn off the oven, but leave the cheesecake
28. sitting inside (without opening the door) until
29. the oven cools (about 2 to 3 hours). Remove from
30. the oven, refrigerate overnight.
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