Pumpkin Cheesecake
- Number of Servings: 16
Ingredients
Crust:1 cup graham cracker crumbs1/3 cup brown sugar, packed1/2 cup pecans, finely chopped1/2 tsp cinnamon, ground1/2 tsp ginger, ground1/4 tsp cloves, groundpinch of salt1/4 cup unsalted butter, meltedFilling:2 8 oz packages of cream cheese, room temperature1 cup brown sugar, packed3 large eggs, room temperature1 1/2 Tbsp flour1 tsp cinnamon, ground1/2 tsp ginger, ground1/4 tsp freshly grated nutmeg1/4 tsp allspice, ground1/4 tsp salt1 Tbsp vanilla1 15 oz can pumpkin puree
1 Pulse pecans, spices for the crust, sugar, and crumbs in a food processor. Add butter. Pulse until mixture is well mixed. Press into bottom of 9” springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.
2 Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). With excess moisture removed you want exactly 1 cup of puree.
3 Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs.
4 In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
5 Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.
6 Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 45 minutes. Cake should be firm at the edges but a bit jiggly in the very center. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
7 When ready to serve, gently remove the cake from the springform pan. To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MANIC_GEISHA.
2 Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). With excess moisture removed you want exactly 1 cup of puree.
3 Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs.
4 In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
5 Place crust-baked springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.
6 Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 45 minutes. Cake should be firm at the edges but a bit jiggly in the very center. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
7 When ready to serve, gently remove the cake from the springform pan. To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MANIC_GEISHA.
Nutritional Info Amount Per Serving
- Calories: 271.5
- Total Fat: 17.0 g
- Cholesterol: 73.5 mg
- Sodium: 142.8 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.7 g
- Protein: 4.4 g
Member Reviews