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Blackthorn, I agree, I have not heard, I hope Ranger is ok.
I will post some of my own:
Pumpkin Cheesecake (ok, not holiday season anymore, but rich, fluffy delicious)
Works well with a 9 inch Spring form pan
Crust:
1 1/2 cups Graham crackers ( you can also substitute gingersnaps, or nilla wafers)
3/4 cup ground hazelnuts
3 Tablespoons Brown Sugar
6 Tables spoons melted butter
Preheat oven to 325. mix fist three ingredients, add melted butter. Press into bottom and 2 inches up the sides. Bake in oven for 10 minutes.
Filling
1 ½ pounds of Cream cheese at room temperature
1 Cup packed brown sugar
1 ½ cups canned solid pack pumpkin
½ cup heavy whipping cream
1/3 cup pure maple syrup
1 Tablespoon Vanilla extract
¾ teaspoon Cinnamon
½ teaspoon Allspice
4 large eggs at room temperature
With Mixer beat cream cheese, brown sugar until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon, and allspice. Beat just until smooth. Add eggs one at a time just until combined. Poor batter into crust. Bake 1 ½ hours or until center is set. Cool before removing from pan.
Other hints:
Wrap bottom of spring form pan in foil and place on a cookie sheet with about ¼ inch water in it. The water will help keep the cheesecake from drying out causing cracks
Eggs should be at room temperature and not beaten. Just mixed in, recommend mixing eggs in by hand
When done baking, turn off oven, and open door slightly holding it open with a wooden spoon, this allows cheesecake to cook completely and cool slowly. This should be done for about an hour until cheesecake is ready to be removed and refridgerated.
Cut cheesecake with dental floss or wash knife in between each cut.
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