Sherried Pumpkin Cheesecake

By Kay1

from the Milwaukee Journal Oct 25, 1972
Pumpkin and cream sherry gives this cheesecake unexpected flavor. It's an elegant, contemporary alternative to pumpkin pie.

Ingredients

• Lemon cooky crust:
• 1 1/4 cup flour
• 1/4 cup sugar
• 1/4 teas. salt
• 1/2 cup butter
• 1 egg yolk
• 1 teas. grated lemon peel
• 1/2 teas. vanilla
• cake
• 2 pkg. (8oz) cream cheese
• 1/2 cup cream sherry
• 1 cup canned pumpkin
• 1/2 cup sugar 1 teas. grated lemon peel
• 1 teas. vanilla
• 4 eggs
• 3 Tbl. flour
• 1/2 teas. salt
• 3/4 teas. cinnamon
• 1/4 teas. nutmeg
• 1/4 teas. ginger
• Whipped cream and cinnamon ( optional)

Preparation

Step 1

Crust:
Combine flour, sugar, and salt. Cut in butter. Beat egg yolk lightly with a fork; add grated lemon peel and vanilla. Blend into flour mixture to make stiff dough.
Prepare lemon cooky crust. Pat over bottom and 1 3/4 inches up sides of 9 inch spring form, pat using floured hands or back of spoon.
Set pan on sheet of foil. Bake in 400 degrees oven 15 - 18 minutes, until very lightly browned.
While crust bakes. beat cream cheese until soft and smooth. At low speed gradually blend in cream sherry, beating until well blended. Beat in pumpkin, sugar, lemon peel and vanilla. Add eggs, one at time, beating until smooth after each addition. combine flour, salt, and spices; blend into pumpkin mixture.
When crust is lighly browned, remove from oven and reset heat control to 325 degrees. Pour pumpkin filling into crust. Return to oven and bake 50 - 55 minutes longer, until set in center. Cool before serving. Decorate with whipped cream and dust with cinnamon, if desired.
Serves 12