Posted by: Mary Ellen~MO on Tue, Nov 23, 99 at 3:56
SPICED PUMPKIN CHEESECAKE
For crust
1 cup pecans
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract
Make crust:
Preheat oven to 350?F. Blend first 3 ingredients in processor until nuts
are finely chopped. Add butter; process until moist crumbs form. Press onto
bottom and 1 inch up sides of 9-inch-diameter springform pan with 2
3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool.
Wrap outside of pan with double thickness of heavy-duty foil.
Make filling:
Using electric mixer, beat first 4 ingredients in large bowl until smooth.
Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth.
Transfer to crust. Set in roasting pan. Pour enough hot water into roasting
pan to come 1 inch up sides of springform pan.
Bake cake until top is golden and begins to crack and center is set, abut 1
hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be
made 2 days ahead. Cover; keep chilled.)
Serves 10 to 12.