1 1/2 c Gingersnap crumbs
6 tb Unsalted butter; softened
1/4 c Confectioners’ sugar
FOR THE FILLING
3 1/4 c Sugar
1 1/2 c Pumpkin; pureed
10 Egg yolks
3 lg Eggs
2 tb Cinnamon
3 Pieces crystallized ginger;
-minced
1 ts Mace
1 ts Salt
3 lb Cream cheese; softened
1/4 c Heavy cream
2 tb Cornstarch
1 ts Lemon extract
1 ts Vanilla
From: mark@alexr.co.uk
Date: Sun, 25 Feb 1996 00:00:24 GMT
MAKING THE CRUST: Generously butter a 12″ springform pan. In a food
processor or a blender, in batches, blend the crushed gingersnap crumbs,
the butter and the confectioners’ sugar. Press the mixture onto the bottom
of the springform pan, tamping it down well and chill the crust for 30
minutes.
Preheat the oven to 400F. Bake the crust in the middle of the oven for 10
minutes. Transger the pan to a rack and let the crust cool.
MAKING THE FILLING: Increase the oven temperature to 475F. In a bowl
combine 2 cups of the sugar with the pumpkin puree. Lightly beat 6 of the
egg yolks and stir them into the pumpkin mixture with the cinnamon,
crystallized ginger, mace and salt.
In a large bowl, cream together the cream cheese and the remaining 1-1/4
cups of the sugar. Add the whole eggs and the remaining 4 egg yolks, one
at a time, beating well after each addition. Beat in the heavy cream,
cornstarch, lemon extract, and vanilla and fold the pumpkin mixture into
the cream cheese mixture.
Pour the filling into the springform pan and bake the cake in the middle of
the oven for 10 minutes. Reduce the heat to 250F. and bake the cake for
1-1/2 hours more. (The center will be slightly soft.)
Transfer the cpan to a rack and let the cake cool for 1 hour. Chill the
cake, lightly covered, for at least 3 hours. Remove the sides of the pan
before serving. (No calories or cholesterol!G)
Yields
10 Servings