Vermont Pumpkin Walnut Cheesecake
INGREDIENTS:
9/16 c Graham cracker crumbs 1 ts Dark vanilla
1/2 c Granulated sugar 1 ts Salt
1/2 c Margarine, melted 4 Eggs
Batter: 1 Egg yolk
1 pt Water Topping:
1 c Raisins 1 pt Sour cream
2 lb Cream cheese 1/4 c Granulated sugar
9/16 c Granulated sugar 1 ts White rum.
3 tb White rum
9/16 c Graham cracker crumbs 1 ts Dark vanilla
1/2 c Granulated sugar 1 ts Salt
1/2 c Margarine, melted 4 Eggs
Batter: 1 Egg yolk
1 pt Water Topping:
1 c Raisins 1 pt Sour cream
2 lb Cream cheese 1/4 c Granulated sugar
9/16 c Granulated sugar 1 ts White rum.
3 tb White rum
Crust:
Crust: Combine graham cracker crumbs, sugar and melted margarine until well blended. Press evenly into a 10" cake pan.
Batter: Plump raisins in water. Soften cream cheese and sugar and mix with a paddle until softened. Add rum, vanilla and salt. Mix well. Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. Drain and add raisins and mix on low speed until just incorporated. Bake at 350 degrees for 40-45 minutes. Remove and let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and chill for service. Serves 12
Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh
Crust: Combine graham cracker crumbs, sugar and melted margarine until well blended. Press evenly into a 10" cake pan.
Batter: Plump raisins in water. Soften cream cheese and sugar and mix with a paddle until softened. Add rum, vanilla and salt. Mix well. Add eggs one at a time, and the egg yolk, mixing on low speed until blended through. Drain and add raisins and mix on low speed until just incorporated. Bake at 350 degrees for 40-45 minutes. Remove and let cool.
Topping: Combine sour cream, sugar and rum. Spread over cheesecake and chill for service. Serves 12
Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh