This recipe is from Christy Tallamy in Leesburg, VA. It happens to be gluten free, but that does not seem to matter to the gluten-eaters in her family.
Set oven temperature to 500 degrees. Butter a 9″ springform pan. In a food processor, pulse together grahams and brown sugar. Add pecans and pulse until texture is like coarse breadcrumbs. Put crumb mixture in a bowl and add melted butter. Blend well until the mixture will stick together when pressed with fingers. Add more melted butter if necessary. Press into the springform pan. Bake for 5-8 minutes until brown and fragrant. Let Cool Completely.
After removing the crusts from the oven, place a glass baking dish on the bottom rack of the oven, with at least one inch of water in the pan. This will stay in the oven while the cheesecakes cook. The extra moisture in the oven will help the tops to not crack. Next, blend together the granulated sugar, salt and spices. In a mixer, cream the cream cheese, then add the sugar mixture slowly. Continue mixing and add the two cups of drained pumpkin. Add the eggs to the mixer one at a time. Add the cream, vanilla, and lemon juice. Beat until smooth.
Pour the mixture over the cooled crust. Bake for 12 minutes. Reduce heat to 225 degrees and bake for 3 hours, or until the center registers 150 degrees. Remove from oven and let cool. Refrigerate overnight, and for up to 3 days before serving.
From Chyela Rowe
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