Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 2 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- Crust --
-- Filling --
-- Topping --
Preparation
CRUST
In a small bowl, stir together crumbs, sugar and melted butter untl well combined and wet. Press crumb mixture evenly into the bottom and 2/3 the way up the sides of a buttered 9" springform pan. Place the pan on a cookie sheet and bake at 325 for 10 mintes.
CHEESECAKE
In a large mixing bowl, combine cream cheese, sugar, brandy. Using an electric mixer, beat until smooth but NOT OVERBEAT or you will get grand-canyon sized cracks during baking.
Add the eggs one at a time, beating on low speed until incorporated after each.
Remove 1 cup of batter and save for later
Add the pumkin and the spices and mix until incorporated and the mixture swirls and the color is uniform.
Pour the cream cheese mixture and the pumpkin mixture alternatly into the crust and swirl around with a knife to obtain the marbled effect.
Bake at 350 for 15 minutes.
Without opening the oven foor, reduce the heat to 200' and bake for 70 minutes or until the center no longer looks wet and shiny.
Remove the cake from teh oven and run a knife around the inside of the pan to loosen the cake.
Turn the oven off and put the cake back in until cool.
Remove the side rim when cool and chill 1 hour.
In a small bowl, bombine topping ingredients. Stir until smooth. Spread topping over cheesecake. Refrigerate overnight.
hint: For more even cooking, place a pan of boiling water onto rack below cheesecake during baking...this will prevent cracking.
