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As the embers of September Fires cool, restaurants take the early pumpkin harvest and compete for the best cheesecake on the coast.




Almond Glaze


  1. Crust. Preheat oven to 350° F. Wrap the outside of a 9" by 3" springform pan tightly with heavy-duty aluminum foil at least 1½ inches up the side to seal out water.
  2. Stir graham-cracker crumbs, melted butter, and sugar with fork until mixed, then hand-press mixture onto the springform pan’s bottom.
  3. Bake crust 10 minutes, then cool pan completely on wire rack.
  4. Filling. Set mixer to medium speed. In a large mixer bowl, beat cream cheese until smooth, then slowly blend in sugar for about 1 minute, scraping the bowl often with a rubber spatula.
  5. Set mixer to low speed and blend solid-pack pumpkin, sour cream, vanilla extract, cinnamon, allspice, and salt.
  6. Blend each egg into the filling separately.
  7. Pour the filling onto the crust. Set the springform pan in a large roasting pan and place the roasting pan on oven rack. Pour boiling water into the roasting pan 1 inch deep. Bake 75 minutes or until the filling’s center barely jiggles.
  8. Almond glaze. Mix ingredients to spreading consistency.
  9. Remove pans from oven, remove springform pan from roasting pan and lay on wire rack. Discard foil. Separate cheesecake from the pan’s side with a knife to reduce cracking while cooling.
  10. Cool cheesecake completely, then spread almond glaze over top. Cover and refrigerate cheesecake for at least 6 hours or overnight, until chilled. Remove side of pan to serve.


12 to 16


Replace butter with light-spread margarine


Tolkin’s Tavern


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