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Title: Eli's Pumpkin Cheesecake
Categories: Dessert Cheesecake
Yield: 1 Unknown
| GRAHAM CRACKER CRUST | ||
| Butter; for greasing pan | ||
| 2 | c | Graham cracker crumbs; fine |
| 2 | tb | Sugar |
| 1/4 | c | Butter; melted |
| FILLING | ||
| 1 3/4 | lb | Cream cheese, (28-oz.) |
| 1 1/4 | c | Sugar |
| 3/4 | c | Pumpkin puree |
| 1/4 | c | Flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Pumpkin pie spice |
| 3/8 | ts | Ground ginger |
| pn | Ground nutmeg | |
| 3 | Eggs | |
| 1 | Egg yolk | |
| 1/4 | c | Heavy cream |
"Eli's Cheesecake was created by Chicago restauranteur Eli Schulman for his celebrated eatery, _Eli's, the Place for Steak_".
Position rack in center of oven. Preheat oven to 350~. Butter bottom and sides of a 10" springform pan.
Crust - in a med. bowl, combine graham cracker crumbs and sugar; add melted butter and mix thoroughly. Press into prepared pan and set aside.
Filling - combine cream cheese and sugar in mixing bowl. Using electric mixer set at med. speed, beat until smooth. Add pumpkin, flour, salt, and spices. Blend until well incorporated. Beat in eggs, egg yolk, and cream until thoroughly mixed. Pour batter into prepared springform pan.
Bake on center rack until firm around the edges but center jiggles slightly when tapped, about 45 mins. Cool on wire rack to room temp, then remove pan sides and transfer cake to serving plate. Cover and refrigerate overnight before serving.
Source: _The Heartland Food Society Cookbook_ by Barbara Grunes :: MM by Sue Woodward
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