Good Foods
Well-known member
Cut this from a book or magazine years ago.....Under the Blue Moon Restaurant has been closed for many years.
Under the Blue Moon
Philadelphia, Pennsylvania
12 Servings
Crust
1-1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/3 cup (3/4 stick) butter, melted
Filling
4 8-ounce packages softened cream cheese
1-1/4 cup sugar
3 tablespoons maple syrup
3 tablespoons Cognac
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs, room temperature
1/4 cup whipping cream
1 cup cooked or canned pumpkin
Topping
2 cups sour cream
1/4 cup sugar
1 tablespoon maple syrup
1 tablespoon Cognac
1/4 cup almonds
1 tablespoon butter
For crust: Preheat oven to 425 Degrees F. Combine ingredients and press in even layer on bottom of 10-inch springform pan. Bake 10 minutes. Remove pan from oven and reduce oven temperature to 325 Degrees F.
For filling: Beat cream cheese with electric mixer until smooth. Gradually add sugar, beating until fluffy and light. Add maple syrup, Cognac, ginger, cinnamon and nutmeg. Blend well. Add eggs one at a time, beating thoroughly after each addition. Add cream and pumpkin and mix well.
Pour filling mixture into prepared crust. Bake for 45 minutes. Turn off oven. Do not open oven door during baking time or for 1 hour after oven is turned off. Remove cake.
For topping: Preheat oven to 425 Degrees F. Blend sour cream, sugar, maple syrup and Cognac. Spread over cake. Bake for 10 minutes. Allow cheesecake to cool at room temperature for about 1 hour.
Saute almonds in butter. Arrange in ring around perimeter of cake. Chill at least 3 hours before removing sides of pan.
Note: This cake freezes well.
This is the Request for the Recipe: "On a recent trip to Philadelphia, I had the pleasure of dining at Under the Blue Moon. The service was so relaxingly attentive that I felt I was eating at a friend's home. Best of all was the pumpkin cheesecake." Susan E.C., Warsaw, Virginia
Unfortunately, when I copied the recipe I did not make note of where I found this....
Under the Blue Moon
Philadelphia, Pennsylvania
12 Servings
Crust
1-1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/3 cup (3/4 stick) butter, melted
Filling
4 8-ounce packages softened cream cheese
1-1/4 cup sugar
3 tablespoons maple syrup
3 tablespoons Cognac
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs, room temperature
1/4 cup whipping cream
1 cup cooked or canned pumpkin
Topping
2 cups sour cream
1/4 cup sugar
1 tablespoon maple syrup
1 tablespoon Cognac
1/4 cup almonds
1 tablespoon butter
For crust: Preheat oven to 425 Degrees F. Combine ingredients and press in even layer on bottom of 10-inch springform pan. Bake 10 minutes. Remove pan from oven and reduce oven temperature to 325 Degrees F.
For filling: Beat cream cheese with electric mixer until smooth. Gradually add sugar, beating until fluffy and light. Add maple syrup, Cognac, ginger, cinnamon and nutmeg. Blend well. Add eggs one at a time, beating thoroughly after each addition. Add cream and pumpkin and mix well.
Pour filling mixture into prepared crust. Bake for 45 minutes. Turn off oven. Do not open oven door during baking time or for 1 hour after oven is turned off. Remove cake.
For topping: Preheat oven to 425 Degrees F. Blend sour cream, sugar, maple syrup and Cognac. Spread over cake. Bake for 10 minutes. Allow cheesecake to cool at room temperature for about 1 hour.
Saute almonds in butter. Arrange in ring around perimeter of cake. Chill at least 3 hours before removing sides of pan.
Note: This cake freezes well.
This is the Request for the Recipe: "On a recent trip to Philadelphia, I had the pleasure of dining at Under the Blue Moon. The service was so relaxingly attentive that I felt I was eating at a friend's home. Best of all was the pumpkin cheesecake." Susan E.C., Warsaw, Virginia
Unfortunately, when I copied the recipe I did not make note of where I found this....
