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- Timberhill Ranch Restaurant; Cazadero, CA
- 1 cup (225 ml) pecans (about 4 cups)
- 1 cup (225 ml) graham cracker crumbs
- 2 tbsp (30 ml) sugar
- 5 tbsp (70 ml) butter, melted
- 4 packages (8 oz)cream cheese, room temperature
- 1-1/4 cups (300 ml) sugar
- 1/2 tsp (2 ml) ground cinnamon
- 1/2 tsp (2 ml) ground ginger
- 1 can (15 oz) solid pack pumpkin
- 3 large eggs
- 1 tbsp (15 ml) vanilla extract
- Preheat oven to 350 degrees (175 C.).
- Blend first 3 ingredients in processor until nuts are finely chopped.
- Add butter & process until moist crumbs form.
- Press onto bottom and aobut 1 inch up sides of an 11-inch springform pan.
- Bake until lightly toasted, about 10 minutes; cool.
- Wrap the outside of the pan with double thickness of heavy duty wide broiler foil. (Pan will sit in water, & the foil keeps water from getting through the bottom of the pan).
- Using mixer, beat first 4 ingredients in large bowl until smooth.
- Add pumpkin & beat until blended.
- Add eggs and vanilla & beat until smooth.
- Transfer to crust.
- Set in a roasting pan & fill with enough water to come about 1 inch up sides of springform pan.
- Bake cake until top is golden and begins to crack and the center is set--about 1 hour 50 minutes.
- Remove from roasting pan. Cool. Chill overnight.
- Does not set as firm as regular cheesecake, but stays creamy & cheesy. Has an excellent texture and creaminess that is a great substitute for pumpkin pie at any holiday gathering. This is similar to the one served at the Olive Garden Restaurant. Serve with whipped cream topping, if desired.
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