Jump to content

Pumpkin Cheesecake


Recommended Posts

Pumpkin Cheesecake



Because cheesecake lends itself to variation, one version might showcase a chocolate cookie crust, while another might call for a ricotta filling, rather than cream cheese. The fall pumpkin harvest offers another twist on the classic, this delicious recipe for pumpkin cheesecake.



Pumpkin Cheesecake

Serves 10 to 12


For the crust:

8 ounces gingersnap cookies (about 32 cookies), broken into pieces

1/2 cup finely chopped pecans

4 tablespoons unsalted butter, melted

2 tablespoons sugar

1 teaspoon ground cinnamon


For the filling:

3 tablespoons all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

4 eight-ounce packages cream cheese, room temperature

1 1/2 cups sugar

1 fifteen-ounce can unsweetened pumpkin purée

3 tablespoons bourbon

2 teaspoons pure vanilla extract

4 large eggs

Whipped cream, for serving (optional)


1. Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.


2. Make the filling: In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition.


3. Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes.


4. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream





For more pumpkin recipes check out : http://buzz.yahoo.com/buzzlog/43189/30-ways-to-eat-a-pumpkin

Link to comment
Share on other sites

  • Create New...

Important Information

Terms of Use