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Cheesecake, Pumpkin Spiced I (D)
Source: Annabel Cohen, chef and occasional food writer for the Detroit Jewish News
Serves: 16

1 cup graham cracker crumbs
1/2 cup finely chopped walnuts or pecans
1/4 cup sugar
4 tbsp. melted butter

2 pounds (4 8-oz. package) cream cheese, softened
1-1/4 cups sugar
2 cups (15-oz. can) pumpkin puree
3 large eggs
2 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preheat oven to 350°F.

Make Crust:
Combine all crust ingredients in a bowl and stir to mix well. Press the crust onto bottom and a little up the sides of a 9" springform pan. Bake for 10 minutes and cool. When the crust is cool enough to handle, wrap the outside of the pan with foil so that the filling doesn't ooze out of the pan.

While the crust is cooling, fill a baking dish large enough to hold the 9" springform pan with 3/4" hot water and place in the hot oven.

Make Filling:
Beat together the cream cheese and sugar in a large bowl until smooth. Add the pumpkin puree and beat until smooth. Add the eggs, vanilla, and spices and beat until smooth.

Pour the mixture into the prepared crust. Carefully transfer the springform pan to the pan with water and bake 1-1/2 to 2 hours until the custard no longer shakes when you move the pan slightly. Turn heat off, open the oven door and allow the cake to cool for 2 hours or more before removing from the oven and chilling, covered in plastic wrap, until cold or overnight.

To serve, run a thin, sharp knife around the inside edge of the pan and carefully remove the outside of the pan. Place the cake (bottom attached or removed) on a serving plate. Sprinkle with cinnamon if desired, and cut the cake with the sharp knife or with dental floss stretched tightly between your hands.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A