PUMPKIN CHEESE CAKE

This is Kate Lewis first cheese cake. She comes to my house to do a "run through" before making for her family. (Must be a government thing). It was obviously Christmas time.

1 CUP GRAHAM-CRACKER CRUMBS

2/3 CUP WHOLE ALMONDS, GROUND

3/4 tsp GROUND GINGER

6 TBS BUTTER, (3/4 STICK) MELTED

4 8-OUNCE PKG CREAM CHEESE, SOFTENED

1 1/2 CUPS PACKED DARK BROWN SUGAR

5 LARGE EGGS

2 LARGE EGG YOLKS

1 16OZ CAN SOLID-PACK PUMPKIN

1/4 CUP ALL-PURPOSE FLOUR

1/4 CUP BRANDY

1 1/4 tsp GROUND ALLSPICE

1/1/4 tsp GROUND CINNAMON

2 CUPS SOUR CREAM

2 tsp SUGAR

1. Early in day or day ahead: Preheat oven to 425*F. Mix graham crackers, almonds, ginger and butter. Press onto bottom of 10in spring form pan. Bake crust 10 min. Cool on wire rack.

2. In large bowl, with mixer at medium speed, beat cream cheese just until smooth; gradually beat in brown sugar. With mixer at low speed, beat in eggs, egg yolks, pumpkin, flour, brandy, allspice, and cinnamon just until blended, occasionally scraping bowl with rubber spatula.

3. Pour cream-cheese mixture onto crust in pan. Bake 15 min. Turn oven to 275*F. Bake 1 hour longer.

4. In bowl, with spoon, mix sour cream and sugar. Remove cheesecake from oven. Spread sour-cream mixture evenly on top of cheesecake. Bake 5 to 10 min until sour cream topping is set. Cool cheesecake in pan on wire rack. Refrigerate cheesecake 4 hours or until well chilled.

5. To serve remove sides of spring form pan. Makes 20 servings.

November 1992 Ardeen Purdy (I think she found it) for Primo Deli