From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Pumpkin Cheesecake
Date: 1 Oct 92 01:25:36 GMT
Article-I.D.: gw.1af59gINNgtj
Organization: Fathers' Rights & Equality Exchange
NNTP-Posting-Host: gw.home.vix.com

In a recent missive lynda@mozart.Physics.McGill.CA (Lynda Corkum) tells us:
*Hi,
* 
*Thanksgiving is quickly approaching for us Canadians. I would like to have  
*a recipe for pumpkin cheesecake if anyone has one. I had Thanksgiving  
*Dinner with a large group of people last year and that was one of the  
*desserts. It was delicious and I would like to serve it this year.
* 
*Much appreciated,
*Lynda.

Here you go:

    *************************************
    ***** Pumpkin Walnut Cheesecake *****
    *************************************

    Categories: Dessert         Cheesecake      Pie            

    Calories     per serving:             Number of Servings:  12
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       6        oz    zwieback crackers, crushed                        
       1        cup   sugar                                             
       3/4      cup   brown sugar                                       
       6        Tbsp  butter, melted                                    
       24       oz    cream cheese, softened                            
       5              eggs                                              
       16       oz    pumpkin                                           
       1 3/4    tsp   pumpkin pie spice                                 
       1/4      cup   heavy cream                                       
                      TOPPING:                                          
       6        Tbsp  butter, softened                                  
       1        cup   brown sugar                                       
       1        cup   walnuts, coarsely chopped                         

    DIRECTIONS  ------------------------------------------------------------

    Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted    
    butter.  Press firmly over bottom and up sides of a lightly buttered  
    9-inch spring-form pan.  Chill. Beat the cream cheese until smooth.   
    Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well 
    mixed.  Beat in the eggs one at a time, until mixture is light and    
    fluffy.  Beat in the pumpkin pie spice and the heavy cream at low     
    speed.  Mix in the pumpkin.  Pour into prepared pan. Bake in a slow   
    oven (325) for one hour and 35 minutes.  While pie is baking, mix the 
    topping ingredients (the last 3 ingredients), first the butter and    
    brown sugar until crumbly, then blending in the nuts. After the one   
    hour and 35 minutes, remove the pie from the oven. Spread the topping 
    over it, and return it to the oven for 10 minutes. Remove from oven   
    and cool on a wire rack.  Refrigerate for several hours, or overnight.
    This cheesecake is rather large, and incredibly rich. Everyone always 
    wants more than they can fit in their stomach!  And the recipe! :-)   
    Serving suggestion:  Some like this garnished with whipped cream and  
    more walnuts, or with whipped cream and pecans.                       

    *** Recipe Via Compu-Chef (tm) ***


-- 
   LOOKING FOR:  David Widdicombe, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
   CUM CATAPULTAE PROSCRIPTAE ERUNT TUM SOLI PROSCRIPTI CATAPULTAS HABEBUNT