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Name: Spirited Pumpkin Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/3 c Sugar; 1/8 ts Ground cloves; 1 1/2 packed c sugar, light brown; 3/4 ts Ground ginger; 2 tb Butter melted & cooled; 1 1/2 ts Cinnamon; 2 1/4 lb Cream cheese room temp; 1/4 c bread crumbs Fine, dry; 1 1/4 c pecans Finely chopped; 1/4 c Brandy or cognac; 3/4 c pumpkin, pureed Cooked; 2 Lg egg yolks room temp; 1/4 ts Ground nutmeg; 1/8 ts Ground mace; 1 tb Butter room temp; 2 tb Sugar; 3 Lg Eggs room temp

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INGREDIENTS

CHEESECAKE
1/3 c Sugar
1/8 ts Ground cloves
1 1/2 packed c sugar, light brown
3/4 ts Ground ginger
2 tb Butter ; melted & cooled
1 1/2 ts Cinnamon
2 1/4 lb Cream cheese ; room temp
PECAN CRUST
1/4 c bread crumbs ; Fine, dry
1 1/4 c pecans ; Finely chopped
1/4 c Brandy ; or cognac
3/4 c pumpkin, pureed ; Cooked
2 Lg egg yolks ; room temp
1/4 ts Ground nutmeg
1/8 ts Ground mace
1 tb Butter ; room temp
2 tb Sugar
3 Lg Eggs ; room temp

Servings

INSTRUCTIONS

Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides of 9" spring form pan evenly with unmelted butter and set aside. Mix dry ingredients in med. bowl. Drizzle melted butter over dry mix and stir and toss to coat until slightly darkened and uniform. Press crust evenly on sides and bottom of pan and refrigerate 5 minutes. Bake until crust is slightly dry, 8 - 10 minutes, cool on wire rack to room temp. Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and beat at med speed until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and mix well. Continue beating while very slowly adding sugars, scraping sides of bowl as needed. Beat until smooth, add spices blend well. Beat whole eggs with the yolks in small bowl at med speed until blended. Add eggs, about 1/4 c at a time to cheese mix, beating well and scraping sides of bowl after each addition. Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let cake stand in oven with door propped open 8" for 30 minutes. Place on wire rack away from drafts, let cool undisturbed until sides and bottom are completely cooled. Remove sides of pan and refrigerate uncovered overnight or at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time. from " The Perfect Cheesecake" by editors of Consumer Guide

NOTES

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Spirited Pumpkin Cheesecake

CHEESECAKE
1/3 c Sugar
1/8 ts Ground cloves
1 1/2 packed c sugar, light brown
3/4 ts Ground ginger
2 tb Butter melted & cooled
1 1/2 ts Cinnamon
2 1/4 lb Cream cheese room temp
 PECAN CRUST
1/4 c bread crumbs Fine, dry
1 1/4 c pecans Finely chopped
1/4 c Brandy or cognac
3/4 c pumpkin, pureed Cooked
2 Lg egg yolks room temp
1/4 ts Ground nutmeg
1/8 ts Ground mace
1 tb Butter room temp
2 tb Sugar
3 Lg Eggs room temp

Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides  of 9" spring form pan evenly with unmelted butter and set aside. Mix dry  ingredients in med. bowl. Drizzle melted butter over dry mix and stir and  toss to coat until slightly darkened and uniform. Press crust evenly on  sides and bottom of pan and refrigerate 5 minutes. Bake until crust is  slightly dry, 8 - 10 minutes, cool on wire rack to room temp.   Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and  beat at med speed until completely smooth. Continue beating while slowly  adding brandy. Add pumpkin and mix well. Continue beating while very slowly  adding sugars, scraping sides of bowl as needed. Beat until smooth, add  spices blend well. Beat whole eggs with the yolks in small bowl at med  speed until blended. Add eggs, about 1/4 c at a time to cheese mix, beating  well and scraping sides of bowl after each addition.   Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan  several quarter-turns to settle batter. Bake until sides of cake are well  set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let  cake stand in oven with door propped open 8" for 30 minutes. Place on wire  rack away from drafts, let cool undisturbed until sides and bottom are  completely cooled. Remove sides of pan and refrigerate uncovered overnight  or at least 8 hours. Cover loosely with plastic wrap and refrigerate until  serving time. from "    The Perfect Cheesecake" by editors of Consumer Guide

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Nutrition

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Serving Size: 1 Serving (318g)
Recipe Makes: 10

Calories: 989
Calories from Fat: 573 (58%)

Amt Per Serving		% DV

	Total Fat 63.6g	85 %
	Saturated Fat 27.7g	139 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 7.2g
Cholesterol 773.1mg		238 %
Sodium 845.6mg		29 %
Potassium 459.1mg		12 %
Total Carbohydrate 83.9g		25 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 81.1g
Protein 24.2g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 989

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