Pumpkin or no, this is the best cheesecake I've ever made.
FLASH! The Karen Reynolds mentioned below turns out
to be <kreynold@YorkU.CA>.
From: email@example.com (Mary Shafer)
Subject: COLLECTION DESSERT Pumpkin cheesecake recipes
Date: 22 Oct 92 04:26:49 GMT
Organization: NASA Dryden, Edwards, Cal.
[Here are the CHEESECAKE responses to the request for pumpkin recipes.
The others will appear by category. There are a lot of pumpkin
recipes out there. I suspect that the attributions are somewhat
confused, as this got a little jumbled when I started sorting by type.
This cheesecake has to be tried to be believed. It was
developed by Karen Reynolds,
a charming lady, fine programmer, and amazing cook.
1 cup flour
1/4 cup sugar
1 tsp vanilla
1 egg yolk
1/4 cup butter, softened
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
1 tsp vanilla extract
1/4 cup heavy cream
- Preheat the oven to 400 deg. 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 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.
- Increase the oven temperature to 475 deg. 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
- 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.