Pumpkin Cheesecake
Ingredients
For the Crust
3⁄4 cup graham cracker crumbs
1⁄2 cup pecans, finely chopped (Replace these with additional graham cracker crumbs if serving someone with a nut allergy)
1⁄4 cup light brown sugar, firmly packed
1⁄4 cup white sugar
4 tablespoons unsalted butter, melted and cooled
For the Filling
1 1⁄2 cups pumpkin (Not pumpkin pie filling)
3 large eggs
1 1⁄2 teaspoons cinnamon
1⁄2 teaspoon freshly ground nutmeg
1⁄2 teaspoon ground ginger
1⁄2 teaspoon salt
1⁄2 cup light brown sugar, firmly packed
3 (8 ounces each) packages cream cheese, cut into bits and softened
1⁄2 cup white sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
Instructions
1. Make the crust: In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1⁄2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
2. Preheat oven to 350*F.
3. Make the filling: In a bowl whisk together the pumpkin, egg, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the white sugar, beat in cream, cornstarch, vanilla, and the pumpkin mixture, and beat the filling until it is smooth.
4. Pour the filling into the crust, bake the cheesecake in the middle of the oven for 50 to 55 minutes, or until the center is just set. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and serve.
Comments
I’m not entirely sure where I found this recipe, I’m sure it was online somewhere. Pumpkin pie is one of those things that I love in theory, but in actuality it’s never that fantastic. This has all the best aspects of a cheesecake combined with the parts of pumpkin pie I do like, and the results are delicious. The tang of the cream cheese and the lightness of cheesecake combine very well with the flavors of pumpkin and pie spices.
I make the crust without nuts so that there is at least one dessert Lance is able to eat.
Shown here with Pecan Pie.
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