Recipes posted on November 23, 2010 12:31
Crust: 14 oz. cinnamon graham cracker crumbs + 5 oz. unsalted butter, melted
Blend well, press over the bottom and up the sides of a 10" springform pan.
Cover the bottom of the pan with heavy duty foil. Preheat oven to 350.
Filling: 2 1/2 pounds cream cheese 12 oz. granulated sugar
3 oz. cornstarch 2 teasp vanilla 5 whole eggs, room temp.
2 egg yolks 5 oz. sour cream 1 1/2 cups pumpkin
1/4 cup brandy 1/4 cup pure maple syrup 2 teasp ginger
2 teasp cinnamon 1 teasp grd nutmeg 3/4 teasp grd cloves
Mix cream cheese, sugar, cornstarch and spices at low speed until smooth.
Add the eggs, yolk and vanilla at little at a time until all is incorporated. Scrape
the sides of the bowl after each additional to insure all are thoroughly incorporated.
Add the sour cream, pumpkin, syrup and brandy and mix well. Pour the batter into
the prepared pan. Bake in a hotwater bath for 30-40 mins until set.
Topping:
1 pound 4 oz. sour cream 3 oz. sugar 1 Tablsp pure maple syrup
1 Tablsp brandy 2 Tablsp pumpkin
Blend well. When cake is done baking, spread topping over cake and return to
the oven. Bake for 8 mins until set. Topping will look liquid but will set up when cooled.
Cool completely, then chill before removing from the pan.