|
Post by Allan on Aug 9, 2007 20:45:30 GMT -5
3/4 cup graham cracker crumbs 1/2 cup ground pecans 2 tablespoons white sugar 2 tablespoons brown sugar 1/4 cup butter 3/4 cup white sugar 3/4 cup canned pumpkin 3 egg yolks 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground mace 1/2 teaspoon ground ginger 1/4 tteaspoon salt 3 packages of cream cheese 3/8 cup white sugar 1 egg 1 egg yolk 2 tablesspoons whipping cream 1 tablespoon conrstarch 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract preheat oven to 350 degrees F. Combine the graham cracker crumbs, groun peacans, 2 tablespoons white sugar white sugar, 2 tablespoons brown sugar and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan. Combien 3/4 cup of the white sugar, the pumplin, 3 eggyolks, grond cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside. Beat cream cheese with an electric mixter until light and fluffy; gradually add 1/4 cups plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add constarch and vanilla and lemon flavorings, beat batter until sooth. Add pumpkin mixture and mix well. Pour batter into the parepared pan. Bake at 350 degress F...for 50 to 55 minutes. Do not overbake..Center may be sort but it will firm up when chilled. Let cheesecake cool on a wire rack...then refrigerate.
|
|