Pumpkin Cheesecake In Nut Crust Recipe
Landing upon a good Pumpkin Cheesecake In Nut Crust recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. This Pumpkin Cheesecake In Nut Crust is always a hit as a Dessert . The most essential ingredient in Pumpkin Cheesecake In Nut Crust is always Vegetable. You need to try this Pumpkin Cheesecake In Nut Crust just once! You'll certainly remain loyal to it forever!
Ingredients
FILLING:
4 eggs
2 1/2 teaspoons finely grated lemon rind
3 egg yolks
2 1/2 pounds cream cheese, softened
3 tablespoons flour
3/4 cup firmly packed dark brown
1 cup heavy cream
Sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 pound can pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
Coarsely grated lemon rind for garnish
NUT CRUST:
2 cups ground pecans
1 teaspoon powdered ginger
2 tablespoons brown sugar
1 teaspoon finely grated lemon rind
1 egg white, beaten until frothy
Directions
TO MAKE FILLING: Lightly beat eggs, egg yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and flour.
Beat in cream, vanilla and pumpkin.
Pour into nut crust; place pan of hot water in bottom of oven to keep cake from cracking.
Bake at 400 degrees for 20 minutes.
Reduce heat to 275 degrees and bake 50 to 60 minutes longer.
Turn off heat and allow cake to cool overnight in oven for 8 hours.
Then chill.
TO MAKE CRUST: Mix nuts with brown sugar, egg white, ginger and rind just until mixture is bound together.
Press into bottom and a little up the sides of 10 inch springform.
NOTE TO COOK: Refrigerate cake in springform and bring to dinner in the springform.
Remove rim before serving and decorate cake with coarsely grated lemon rind.
Check pumpkin can carefully: Do not buy pumpkin pie filling.
Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and flour.
Beat in cream, vanilla and pumpkin.
Pour into nut crust; place pan of hot water in bottom of oven to keep cake from cracking.
Bake at 400 degrees for 20 minutes.
Reduce heat to 275 degrees and bake 50 to 60 minutes longer.
Turn off heat and allow cake to cool overnight in oven for 8 hours.
Then chill.
TO MAKE CRUST: Mix nuts with brown sugar, egg white, ginger and rind just until mixture is bound together.
Press into bottom and a little up the sides of 10 inch springform.
NOTE TO COOK: Refrigerate cake in springform and bring to dinner in the springform.
Remove rim before serving and decorate cake with coarsely grated lemon rind.
Check pumpkin can carefully: Do not buy pumpkin pie filling.
