Chestnut Cheesecake

CHESTNUT CHEESECAKE

Crust:

2 1/4 C Graham Cracker, crushed
1 1/4 C pecans, finely chopped
1/2 C + 1 Tbsp butter, melted
1 C granulated sugar

Filling:

3 8-oz. pkgs cream cheese
1/2 C sugar
4 eggs
1/3 C heavy cream
1 Tbsp + 1 Tsp vanilla
1 C Chestnut Puree

Combine the Graham cracker crumbs and the chopped pecans in a bowl. Pour in the melted butter and mix. Add the sugar and mix. Divide into 2 parts. Press into the bottoms of two 9" spring form pans.For the filling cream together the cream cheese and sugar. Combine eggs in a bowl and beat until smooth. Add to the cream cheese mixture and mix until well blended. Add the cream, vanilla and puree. Mix well. Pour half the filling into each of the crust-lined pans. Bake at 350 deg F. for 45 minutes. Makes 2 9" cheesecakes.


CHESTNUT PUREE

4.5 oz chestnut flour
1/4 C heavy cream
1 tbsp powdered sugar
1 tsp vanilla
5/8 C water

Combine ingredients in a blender. Blend until perfectly smooth. Use in recipes as directed.