Chewin'

the News

November 2005

Pumpkin Cheesecake

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Crust Ingredients:
Butter	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Flour	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Chopped nuts	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Filling Ingredients:
Cream cheese, softened	24 oz.	48 oz.	72 oz.	96 oz.	120 oz.	144 oz.
Eggs	3	6	9	12	15	18
Sugar	1-1/4 C.	2-1/2 C.	3-3/4 C.	5 C.	6-1/4 C.	7-1/2 C.
Canned pumpkin	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cinnamon	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Ground cloves	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Ground ginger	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Flour	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.

Assembly Directions:

To make the crust, cut the butter into the flour and sugar with a pastry cutter. Mix in the chopped nuts. Pat the crust into a spring form pan. Bake 12-14 minutes at 350 degrees.

To make the filling, mix the softened cream cheese until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the sugar, pumpkin, cinnamon, cloves, ginger, and flour until blended. Bake at 350 degrees for 45-50 minutes, or until firm in the center. Cool completely before chilling in the refrigerator.

Freezing Directions:

Cover the chilled cheesecake with a layer of plastic wrap, followed by a layer of aluminum foil. Freeze.

Serving Directions:

Thaw the cheesecake. Garnish with whipped cream, if desired.

Comments:

For those of us who have never been fond of pumpkin pie, this cheesecake is a nice addition to the holiday menu.

Nutritional Info: 

Per Serving: 458 Calories; 32g Fat (61.7% calories from fat); 8g Protein; 37g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 262mg Sodium. 

Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 6 Fat; 1-1/2 Other Carbohydrates.

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