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Restaurant quality pumpkin cheesecake

The Iron Skillet Restaurant in Newtown, Ohio, is a haven for authentic Hungarian and German food.  But that’s not all. Chef/Owner Laszlo Molnar was a guest on my Union Township cable show and he made, among other yummy foods, the best pumpkin cheesecake I’ve ever eaten. Laszlo and chef sister, Monica Lippmeier, are particular about fresh, local, seasonal foods and their menu reflects that. What I enjoy about this duo is their commitment to their heritage, sharing what they love.

Iron Skillet Restaurant’s Pumpkin Cheesecake

2 pounds of cream cheese, room temperature

1 cup of granulated sugar

1 cup light brown sugar

1- 1/2 cups solid pack pumpkin

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon nutmeg

2 teaspoons vanilla extract

5 large eggs

1 tablespoon cornstarch

2 tablespoons sour cream

Filling:

Beat cream cheese in mixer on medium speed until very light, fluffy and smooth. Add sugars and continue mixing on medium speed. Add pumpkin, spices and vanilla and blend well. Add eggs, one at a time, until each is incorporated. Add cornstarch and sour cream and blend to mix well. Beat for 3 minutes on medium speed, and then pour into prepared crust. at a time. Beat for 3 minutes. Pour into prepared crust in a spring form pan.

Crust: Laszlo’s recipe called for a couple tablespoons of butter, but I found I needed more. Add as you go until you get a mixture that sticks together and is easy to pat down into the pan.

2 cups graham cracker crumbs

2 tablespoons brown sugar

1 teaspoon cinnamon

1/4  teaspoon ground cloves

1/2 teaspoon ea: nutmeg and ground ginger

Up to 1 stick butter, melted

Mix dry ingredients  in bottom of large spring form pan, add butter and mix well. Press into bottom of pan till compact, then bake for 4 minutes at 300 degrees. Remove from oven, pour in filling, wrap pan in foil (this will prevent water leaking into it during baking) and put filled pan in water bath (roasting pan with hot water going up about 1/4 way. Bake at 300 degrees for 1 1/2 hours or until firm. Top with whip cream. Caramel sauce is optional.

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