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Now that the pumpkins have been harvested, try this spice-laden cheesecake.  Bake it in a slow oven and enjoy a classic taste of fall.


Chef Linda Weiss

4 (8-ounce) cream cheese

1 1/2 cups packed dark brown sugar

1/4 cup all-purpose flour

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon ginger

1/2 teaspoon vanilla

Pinch of salt

5 eggs

2 cups cooked mashed pumpkin (or a 16 ounce can) 


With an electric mixer, mix cream cheese, brown sugar, flour, spices, vanilla and pumpkin. Mix until smooth, scraping down the sides of the bowl once or twice while mixing. While the mixer is still turned off, add 2 whole eggs. Blend at medium speed until the eggs are mixed into the cream cheese mixture. Add 3 more whole eggs and mix until eggs are blended in, scraping down the sides of the bowl. Pour the mixture into a buttered and floured (9-inch) spring form pan. Bake in a preheated 250 oven for 2 1/2 hours. Serves 9.

Linda attended La Varenne at The Greenbrier and Le Cordon Bleu of Paris' Catering School. She is a member of The James Beard Foundation in New York and the Southern Foodways Alliance at Ole Miss. Linda’s first book, Memories From Home: Cooking with Family & Friends is available at or at her website   Linda currently is a free lance magazine and newspaper writer, has been the Food Editor for three magazines, as well as a cooking teacher and a frequent television cooking show guest.

Visit her website: and her blog:


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