Alex's Recipes


Sybil's Pumpkin Cheesecake


Makes one great cheesecake!

Makes about 8 servings



For Crust:

1/4 lb. (1 stick) sweet butter, at room temperature
1/4 cup sugar
1 cup unbleached flour
1 extra-large egg yolk
1/3 cup ground walnuts
1/4 tsp. ground cinnamon
pinch of salt

For Filling:

1-1/2 lbs. cream cheese, at room temperature
2/3 cup sugar
3/4 cup dark molasses
1-1/2 cups pumpkin puree
1 tbsp. vanilla
1/2 tsp. ground ginger
1 tbsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1 extra-large egg
1 extra-large egg yolk


To make crust: Cream butter and sugar until light and fluffy. Add remaining ingredients and form into a ball. Flatten ball and press dough onto the bottom and up the sides of a 10-inch springform pan.

Bake in a 350-degree oven until crust is golden brown, approximately 15 to 20 minutes and set aside. Lower oven temperature to 250 degrees.

Make filling: with an electric mixer, or by hand, beat cream cheese with sugar until there are no lumps. Add all the other ingredients except for the egg and egg yolk, and mix well. Add egg and egg yolk and continue mixing until they are just incorporated. You do not want additional air whipped into the cheesecake. Pour into the crust and make until the filling is set, approximately 80 minutes. Cool to room temperature in the pan and chill.

Remove the pan to serve. Makes about 8 servings






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