Reduce speed to medium, then add pumpkin mixture and beat until smooth. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Stir together granulated sugar, corn starch, cinnamon, nutmeg, ginger, and salt in a large bowl. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Put oven rack in middle position and Preheat oven to 350☏. Press crumb mixture evenly onto bottom and ½ inch up the side of the pan, then chill for about 1 hour. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. ½ stick (¼ cup) unsalted butter, melted and cooledġ tablespoon bourbon liqueur or bourbon (optional)ģ (8-ounce) packages cream cheese, at room temperature ¾ cup gluten-free graham cracker crumbs (from five 4¾- by 2¼-inch crackers) Whether you opt for the gluten-free or original version, this will make a delicious addition to your holiday feast. Plus, I was surprised how good the flavor was in the gluten-free graham crackers. This time, however, I adapted the original recipe by substituting gluten-free graham crackers (available at specialty grocery stores). The recipe was originally published in 1990-and to be honest, I bet I made it 20 years ago. It is from Gourmet magazine, which is one of my favorites for recipes, so I wanted to give it a try. After a quick search online, I came across this recipe on Epicurious. I was recently asked to make two desserts for the dessert dash at a fundraising auction.
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