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Date Posted: 07:53:51 11/24/04 Wed
Author: Jeannie
Subject: Re: Nuts!
In reply to: Mike 's message, "Nuts!" on 15:50:21 11/21/04 Sun

Wow Mike!! Those look like some tasty nuts! I am looking forward to sharing your nuts with the whole family.

I also have a recipe to share. I love this one for Thanksgiving and I will be subjecting... er, ummmm... treating our family to this one tomorrow whether they like it or not. :)

Pumpkin Swirl Cheesecake
(Don't worry, this is easy)

What you will need:
A cheesecake springform pan.
2 bowls
A mixer or food processor (yes, Victoria I have one ;)
A refrigerator
An oven

Ingredients:
8 ounces gingersnap cookies
2 tablespoons granulated sugar
3 tablespoons melted butter
2 packages (8 oz. each) neufchatel cheese (the light stuff) or regular cream cheese (come on live a little, it's the holidays :)
3/4 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons of Chinese five spice or pumpkin pie spice
1 can (1 lb) pumpkin

1. Put 1/3 of the cookies into a ziplock back and smash/roll them with a rolling pin until they are fine crushed - repeat to crush remaining cookies so that you have 1 3/4 cups altogether.
2. Mix cookie crumbs, granulated sugar and butter. Press this mixture into the bottom and up the sides of your 9 inch cheesecake springform pan. Bake at 325 (that's US, not metric) until lightly browned, about 15 minutes.
3. In another bowl, beat the cream cheese and brown sugar until blended. Add eggs one at a time (no shells) beating well after each addition. Remove 1/2 cup of the cream cheese mixture and set aside. Stir five spice and pumpkin into remaining mixture until well blended.
4. Pour pumpkin mixture into crust-lined cheesecake pa. Drop rounded tablespoons of the reserved cheesecake mixture (the bit without pumpkin) randomly over the pumpkin mixture. Draw the blade of a knife through the orange and white mixture gently to make the swirly pattern.
5. Bake at 325 until the center barely jiggles when cake is gently shaken, that's about 50 minutes. Cool in the pan on a rack. Then cover it and chill for at least 2 1/2 hours or overnight. To remove the cheesecake, run a knife around the edge (between the crust and the pan) and remove the springform pan rim.
Voila!! :)

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