| METHOD |
| 1. |
Preheat oven to 325 degrees F. Make crumb nut crust by combining
graham cracker crumbs, almonds, pecans and melted butter.
Mix until crust holds together when pressed. Pour crumb mixture
into a spring form pan and spread evenly over the bottom and
one-third of the way up the sides of the pan. Bake crumb crust
for 7 - 8 minutes at 325 degrees F. Remove and cool. Place
cream cheese, sugar and vanilla in a mixer and whip until
fluffy. Add eggs and egg yolk, continue to mix.
|
| 2. |
Add pumpkin, corn syrup, evaporated milk, lemon zest, cinnamon,
ginger, cloves, nutmeg and salt. Mix until smooth to create
custard. Pour pumpkin custard over crumb crust. Gently tap
filled cake on work surface. Bake at 325 degrees F. for 45
minutes - 1 hour or until the center is just set.
|
| 3. |
Test by inserting the tip of a knife in the center.
(If knife comes out clean, the cheesecake is done) Cool at room
temperature and store under refrigeration for at least 3 hours
before service. To serve, slice and place on serving plates.
Garnish with whipped cream, mint sprigs and Confectioner's sugar. |
|
