PUMPKIN CHEESECAKE

Ingredients:

1-1/2	cups	graham cracker crumbs
1-1/3	cups	walnuts, chopped medium-fine
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED, melted
4-1/3	bar	MAGNOLIA CREAM CHEESE, at room temperature
1-1/4	cups	sugar
5	pc	MAGNOLIA BROWN EGGS
1/2	tbsp	grated lime zest
1-1/2	tsp	grated orange zest
2	cups	pumpkin puree*
1/2	tsp	cinnamon
1/2	tsp	nutmeg
2	tsp	ground anise
1	tsp	ground cloves
2	tsp	ground coriander
1/4	cup	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	sour cream
3	tbsp	PRIMERA LIGHT BRANDY

Procedure:

Preheat oven to 350°F. Process crackers and walnuts in a food processor or blender to make fine breadcrumbs. Mix in melted butter then divide graham mixture into two 10” cake pans. Press on the bottom of pans. Chill to set.
Cut cream cheese into small chunks then beat in a large bowl until softened. Gradually add sugar and beat well, with no lumps remaining. On low speed, add eggs one at a time. Add zests, pumpkin puree, cinnamon, nutmeg, anise, clovers and coriander. Mix well.
Continue beating then add cream, sour cream and brandy. Beat well to blend. Pour cream cheese mixture into prepared pans then sprinkle remaining walnuts on top.
Bake in a bain-marie** for 1-1/2 hours. Set on a rack to cool completely. Refrigerate for at least 8 hours.
To unmold, dip tin into very hot water for about 30 seconds. Run a knife carefully around the edge. Invert cake onto a plate then invert on a serving dish, so nuts are on top.
Pumpkin puree: Cut a 700 g whole pumpkin in half, remove the seeds and clean thoroughly. Put back together, wrap with foil and bake until cooked (about 30 minutes). Scrape the flesh with a spoon and put in a blender and puree until smooth.

Makes 10 to 12 servings. Note/s: *bain-marie: container filled with hot water

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