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or until firm. Cool completely on rack.
3.
For filling, in large bowl beat cream
cheese and the
1
V
4
cups brown sugar with
electric mixer on medium speed until
smooth. Beat in pumpkin (discard liquid),
flour, and pumpkin pie spice until
combined. Stir in eggs by hand.
4.
Pour filling into crust-lined pan,
spreading to sides of pan. Place springform
pan on baking sheet then on oven rack
above water-filled pan. Bake
1
hour or until
filling appears set when gently shaken.
Turn off oven; let cheesecake stand in oven
30
minutes. (Top may crack as it cools.)
5.
Cool in pan on wire rack
15
minutes. With
small sharp knife, loosen crust from sides of
pan; cool
30
minutes. Remove sides of pan;
cool completely on rack. Cover and chill at
least
4
hours before serving. Serve with
Cranberry Topping. MAKES
14
SERVINGS.
CRANBERRY TOPPING In small saucepan
combine 1
cup fresh cranberries
and V2 cup
light-color corn syrup.
Cook and stir over
medium heat
4
to
5
minutes or until berries
begin to pop. Remove from heat; stir in
V2 cup
cranberry sauce or relish.
Cool.
Makes IV2 cups topping.
EACH SERVING (WITHOUT TOPPING)
338
cal,
16
gfat,
121
mg chol,
288
mg sodium,
41
g carbo,
3
g fiber,
7
gpro.
food
1.
Position two oven racks, one above the
other, bottom rack in lowest position. On
bottom rack place a
13
x
9
x
2
-inch baking pan
and pour in water to
1
-inch depth. Heat
oven to
350
°F. To drain pumpkin, line a fine
mesh sieve with 100% cotton cheesecloth
or paper coffee filter; set over a bowl. Spoon
in pumpkin; set aside while preparing crust.
2.
For crust, in bowl stir together crushed
gingersnaps, butter, and the 2 tablespoons
brown sugar. Press crumb mixture onto
bottom and about 1 inch up sides of
9
x
3
-inch springform pan. Bake
5
minutes
PUMPKIN PIE CHEESECAKE
Two treasured recipes come together for a
light cheesecake that tastes like pumpkin pie.
PREP:
35
M
IN. BAKE:
1
HR. STAND:
30
M
IN.
COOL:
45
M
IN
CHILL:
4
HR. OVEN:
350
°F
2
15-oz. cans pumpkin
1V2 cups finely crushed gingersnaps
(8 to 9 oz.)
'/4
cup melted butter
2
Tbsp. packed brown sugar
2
8-oz. pkg. cream
cheese, softened
1V4
cups packed brown sugar
V
a
cupall-purposeflour
2
tsp. pumpkin pie spice
5
eggs, slightly beaten
1
recipe Cranberry Topping (optional)
l8t>
M E M B E R
2009
BETTER HOMES AND GARDENS
