Halloween Pumpkin Cheesecake

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Halloween Pumpkin CheesecakeAdapted from Romancing the Stove, by Margie Lapanja (Conari Press, 2002). Simple SolutionThis bewitching cheesecake, round and orange as the October full moon, is the perfect offering for Halloween or the Celtic Samhain. Fragrant with pumpkin-pie spices and decadently rich, this once-a-year treat is completely enchanting. Read the recipe for Halloween Pumpkin Cheesecake here. Crust 2 1/2 cups graham cracker crumbs1/4 cup chopped nuts2 tablespoons brown sugar3/4 teaspoon ground nutmeg1/3 cup butter, melted Filling 2 1/4 pounds cream cheese1 1/3 cups white sugar2 1/4 cups brown sugar2 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cloves1 teaspoon ground ginger6 eggs2/3 cup evaporated whole milk or heavy cream2 1/4 cups canned or cooked pumpkin puree2 tablespoons unbleached white

flour Topping 3/4 cup chopped nuts of choice1 teaspoon ground cinnamon3/4 cup brown sugar3 tablespoons butter, chilled 1. Preheat oven to 350F. Line the bottom of a 10-inch springform cheesecake pan with baking parchment paper. First make the crust by mixing all ingredients together, except the melted butter. Dribble the butter over the dry mixture and, using a fork, mix together. Press the crust mixture into the prepared pan using the bottom of a glass or measuring cup. Bake the crust for 7 minutes and cool. 2. Reduce oven temperature to 300-315F. Make the filling by whipping up the cream cheese until fluffy. Shake in sugars and spices and blend them into the cream cheese on low speed or by hand. Gently add the eggs, one at a time; add evaporated milk or cream and mix. Fold in the pumpkin and flour and blend well. Do not over mix. Pour the batter into the crust and bake for 70 to 80 minutes. (If there is extra batter, make a

mini cheesecake in a small loaf pan or muffin tin!) 3. While the filling is cooking, make the topping. With a fork, mix the nuts, cinnamon, and sugar together. Cut in the cold butter until crumbly. Keep chilled. (You will sprinkle this topping on the cheesecake after it has baked 70 to 80 minutes; and then you will bake the cake 20 minutes more.) 4. Taking care not to jiggle the cake, oh-so-gently sprinkle the topping over the cheesecake with as little interference as possible and gently shut the oven door. (Place a cookie sheet on the rack under the cake for this step to avoid a mess in the oven.) Bake an additional 20 minutes. 5. Remove from oven and let cook at room temperature for 24 hours before serving. Serve at room temperature or chilled. Serves 10. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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