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The Bermudian

Fall 2008

For crust:

3/4 cup graham-cracker crumbs

1/2 cup pecans

1/4 cup packed dark-brown sugar

1/4 cup granulated sugar

1/2 stick unsalted butter, melted and cooled

For cheesecake:

1 1/2 cups canned solid-pack pumpkin

3 large eggs

1/2 cup packed light-brown sugar

2 tbsp. heavy cream

1 tsp. vanilla

1/2 cup granulated sugar

1 tbsp. cornstarch

1 1/2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground ginger

1/2 tsp. salt

3 (8-oz.) packages cream cheese, at room temperature

For topping:

2 cups of sour cream (20 oz.)

2 tbsp. granulated sugar

Garnish: pecan halves

Make crust:

Stir together crumbs, finely chopped pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom of a 9-inch springform pan and 1/2 inch up side of pan. Chill crust for 1 hour.

Make filling and bake cheesecake:

Put oven rack in middle position and preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, and vanilla in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping and finish:

Whisk together sour cream and sugar in a bowl, then spread on top of cheesecake and bake 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours.

Remove sides of pan and bring to room temperature before serving. Garnish with pecan halves.


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