CHEF DAVID BILLINGS - WILD IRIS RESTAURANT
1 lb cream cheese
1/2 lb pureed pumpkin
1/2 c brown sugar
1/2 t cinnamon
1/2 t nutmeg
1/4 t ground cardomom (optional)
3 eggs
2 egg yolks
1/2 t vanilla extract
Puree all ingredients and pour carefully into baked crust . (recipe follows) Place pan in water bath and bake at 350 degrees for 50-60 minutes. Top should bounce to the touch. Turn off oven and leave in oven for 30 minutes, remove and let cool for 2 hours. Carefully Remove from pan and cut into slices. Enjoy!
Crust:
6 oz vanilla wafers
1/2 c sugar
2 T almonds or other nuts (optional)
3 T all-purpose flour
1/4 lb melted butter
Grind the first 4 ingredients in a food processor, place in bowl, slowly pour in melted butter while stirring, making sure to fully mix. Crust should be moist and hold its shape, but not be greasy. Put crust into a 9" cake pan, use fingers to press crust against the sides, and then smooth with the back of a large spoon. Press crust into the bottom, also using the back of the spoon with the tip to make sharp corners. Bake for 7 minutes at 350 degrees, let crust cool for at least 15 minutes before adding the filling.
