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Pumpkin Cheesecake
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Timberhill Ranch Restaurant; Cazadero, CA


  • Crust:
  • 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
  • Filling:
  • 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
  • Crust:
  • 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).
  • Filling:
  • 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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