FLASH! The Karen Reynolds mentioned below turns out to be <kreynold@YorkU.CA>.

Newsgroups: rec.food.recipes
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: COLLECTION DESSERT Pumpkin cheesecake recipes
Message-ID: <SHAFER.92Oct21212644@ra.dfrf.nasa.gov>
Date: 22 Oct 92 04:26:49 GMT
Organization: NASA Dryden, Edwards, Cal.


[Here are the CHEESECAKE responses to the request for pumpkin recipes.
The others will appear by category.  There are a lot of pumpkin
recipes out there.  I suspect that the attributions are somewhat
confused, as this got a little jumbled when I started sorting by type.
MFS]


[...]

This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer, and amazing cook.

PASTRY

     1 cup  flour
   1/4 cup  sugar
     1 tsp  vanilla
         1  egg yolk
   1/4 cup  butter, softened

FILLING

     2 1/2 lb  packaged cream cheese, softened
     3/4 cup   packed light brown sugar
     1 cup     sugar
     3 Tbsp    flour
     3/4 tsp   ground allspice
     3/4 tsp   ground ginger
     1/2 tsp   ground cinnamon
     1 lb      canned pumpkin
     2         egg yolks
     5         eggs
     1 tsp     vanilla extract
     1/4 cup   heavy cream

PROCEDURE (PASTRY)

1. Preheat the oven to 400 deg. F. Grease the bottom and sides of a 9 inch diameter 3 inch deep springform pan.
2. Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling.

PROCEDURE (FILLING)

1. Increase the oven temperature to 475 deg. F.
2. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream.
3. Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 deg. F degrees and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight.