PUMPKIN CHEESECAKE IN NUT CRUST

Pumpkin Cheesecake In Nut Crust image

Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.

Provided by Marian Burros

Time 9h30m

Yield 12 to 16 servings

Number Of Ingredients 19

Ingredients

2 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
4 eggs
3 egg yolks
2 1/2 pounds cream cheese, softened
3/4 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 teaspoons freshly grated lemon rind
1 1/2 tablespoons cornstarch (or use 3 tablespoons flour)
1 cup heavy cream
1 tablespoon vanilla extract
1 pound pumpkin puree, fresh or canned
Coarsely grated lemon rind for garnish

Steps:

For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or 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. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
Remove spring-form before serving and decorate cake with coarsely grated rind.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 330 milligrams, Sugar 18 grams, TransFat 0 grams