I made Marilyn's Pumpkin Cheesecake the other night. Wonderful! Rec inside.

D

dawnnys

Well-known member
It was from the other site, and I wanted to post it here:

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1 1/2 C graham cracker crumbs

8 Tbl butter, melted

1/3 C sugar

1/4 tsp cinnamon

Public House Filling:

six 8-oz packages, cream cheese, softened

2 2/3 C sugar

6 extra large eggs

2 tsp vanilla

1 3/4 C canned solid pack pumpkin

1 Tbl cinnamon

2 tsp freshly grated nutmeg

1/2 ground ginger

Accompaniment: Whipped cream

Make Crust: Butter a 10" round cake pan, 3

inches deep. Line bottom of pan with parchment paper and butter paper.

In a bowl stir together graham crumbs, sugar,

butter and cinnamon until mixed well and press into bottom of prepared pan.

Preheat oven to 350 F.degrees.

In large mixer bowl, beat cream cheese until

fluffy and light. Add sugar and beat till mixture is smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla, pumpkin, cinnamon, nutmeg and ginger. Beat until combined well.

{Public Marilyn: Since this cake was made in

a solid pan, I'd bake in a hot water bath....and since it's rather thick, I'd bake it 1 hour and then check on it... With my cheesecakes, I usually leave the center 3 inches shiny because I don't like them to dry out.}

Enjoy.

 
About an hour and a half, but I had a smaller pan, and my oven leaves

a little to be desired.

It was so rich and smooth. Thanks for posting it many years ago (1999 I think it was). I did a search at epi to find a good recipe, and found it.

 
Well, it's a Philadelphia cake...they take their desserts serious.

Glad you've had success...I know cookies have been frustrating lately.

By the way, I've had good luck freezing baked cheesecake. There is a slight difference in the thawed texture, but it's acceptable. Just wrap with several layers of tight plastic to keep out odors, and end with a foil wrap.

 
Marilyn's Baking Instructions for Pumpkin Cheesecake are inside as copied from the other site! ==>

http://63.123.232.200/HyperNews/get/archive_swap19501-19600/19548/1.html==>

The CORRECT Baking Instructions for "Pumpkin Cheesecake,The Public House" posted above.
(alas...if the poor girl had only looked
down, she would have seen the second sheet
with the baking instructions and not led a
slew of dedicated bakers down the road of
ruined unbaked cheesecakes by suggesting they
bake the darn thing for one itty bitty
hour...)

Pour filling into prepared pan. Set cake pan
into a larger pan and add enough hot water to
larger pan to reach halfway up side of cake
pan. Bake cheesecake in middle of oven,
adding water to larger pan if necessary, for
3 hours!!!,
or until set. Remove cake pan from larger
pan carefully. Let cheesecake cool in pan on
a rack for 1 hour, and chill, covered,
overnight.

To unmold cheesecake, dip cake pan in a large
pan of hot water for 10 seconds and run a
thin sharp knife around edge of cheesecake.
Invert cheesecake onto plate, then invert it
onto a platter.

 
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