SPIRITED PUMPKIN CHEESECAKE

      Title: SPIRITED PUMPKIN CHEESECAKE
  Categories: Cheesecakes, Nuts, Vegetables
       Yield: 10 Servings
  
 MMMMM------------------------PECAN CRUST-----------------------------
       1 tb Butter; room temp
   1 1/4 c  Finely chopped pecans
     1/4 c  Fine dry bread crumbs
       2 tb Sugar
       2 tb Butter: melted & cooled
 
 MMMMM-------------------------CHEESECAKE------------------------------
   2 1/4 lb Cream cheese; room temp
     1/4 c  Brandy or cognac
     3/4 c  Cooked pumpkin; pureed
   1 1/2 c  Lt brown sugar; packed
     1/3 c  Sugar
   1 1/2 ts Cinnamon
     3/4 ts Ground ginger
     1/4 ts Ground nutmeg
     1/8 ts Ground cloves
     1/8 ts Ground mace
       3    Lg eggs; room temp
       2    Lg egg yolks; room temp
  
    Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and
   sides of 9" spring form pan evenly with unmelted butter and set
   aside. Mix dry ingredients in med. bowl. Drizzle melted butter over
   dry mix and stir and toss to coat until slightly darkened and
   uniform. Press crust evenly on sides and bottom of pan and
   refrigerate 5 minutes. Bake until crust is slightly dry, 8 - 10
   minutes, cool on wire rack to room temp.
    Cheesecake: Cut cream cheese into 1" chunks, place in large mixer
   bowl and beat at med speed until completely smooth. Continue beating
   while slowly adding brandy. Add pumpkin and mix well. Continue
   beating while very slowly adding sugars, scraping sides of bowl as
   needed. Beat until smooth, add spices blend well. Beat whole eggs
   with the yolks in small bowl at med speed until blended. Add eggs,
   about 1/4 c at a time to cheese mix, beating well and scraping sides
   of bowl after each addition.
    Pour batter into cooled Pecan Crust, spread top smooth. Gently
   rotate pan several quarter-turns to settle batter. Bake until sides
   of cake are well set and center is just set, about 1 hour and 25
   minutes. Turn oven off. Let cake stand in oven with door propped open
   8" for 30 minutes. Place on wire rack away from drafts, let cool
   undisturbed until sides and bottom are completely cooled. Remove
   sides of pan and refrigerate uncovered overnight or at least 8 hours.
   Cover loosely with plastic wrap and refrigerate until serving time.
   from "
   
   The Perfect Cheesecake" by editors of Consumer Guide
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