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Recipe for "pumpkin-cake-3"

NAME

     PUMPKIN-CAKE-3 - A holiday alternative to pumpkin pie
     This cheesecake has to be  tried  to  be  believed.  It  was
     developed  by Karen Reynolds, a charming lady, fine program-
     mer, and amazing cook.
          PASTRY
     100 g     flour
     50 g      sugar
     5 ml      vanilla
     1         egg yolk
     60 g      butter, softened
          FILLING
     1 kg      packaged cream cheese, softened
     150 g     packed light brown sugar
     200 g     sugar
     20 g      flour
     4 ml      ground allspice
     4 ml      ground ginger
     2.5 ml    ground cinnamon
     500 g     canned pumpkin
     2         egg yolks
     5         eggs
     5 ml      vanilla extract
     60 ml     heavy cream

PROCEDURE (PASTRY)

          (1)  Preheat the oven to 200 deg. C.  Grease the bottom
               and sides of a 22 cm diameter 8 cm deep springform
               pan.
          (2)  Prepare the pastry by  stirring  flour  and  sugar
               together  in  a  bowl. Cut in butter, egg yolk and
               extract.  Work  the  dough  (which  will  be  very
               crumbly)   with  hands  to  complete  the  mixing.
               Evenly press the dough on the bottom  and  up  the
               sides  (to  within       "1cm"  of the top) of the
               springform pan. Bake in the preheated oven for  10
               minutes,  or  until  golden  brown. Remove and set
               aside to cool while preparing the filling.

PROCEDURE (FILLING)

          (1)  Increase the oven temperature to 250 deg. C.
          (2)  Beat the cream cheese in a large bowl until smooth
               and  soft.  Beat  in the sugars, flour, spices and
               pumpkin until well blended. Add egg yolks and eggs
               one  at  a time, beating well after each addition.
               Add vanilla extract, beat in  well.  Stir  in  the
               cream.
          (3)  Pour filling into the pastry crust.  Bake  for  12
               minutes. Without opening the oven door, reduce the
               oven temperature to 100 deg. C degrees  and  leave
               the  cheesecake  in  the  oven for an additional 1
               hour and 15 minutes. At  the  end  of  the  baking
               time,  turn off the oven, but leave the cheesecake
               sitting inside (without opening  the  door)  until
               the  oven cools (about 2 to 3 hours). Remove  from
               the oven, refrigerate overnight.

RATING

     Difficulty: moderate.  Time:  1  hour  preparation,  several
     hours baking.  Precision: measure carefully.

CONTRIBUTOR

     Mark Thompson
     Megatek Corporation, San Diego, California, USA
     mark@megatek.uucp