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Pumpkin Cheesecake

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Friday, 14 November 2008 13:40
  • Crust:
    • 4 Tbs butter
    • 3/4 cup graham cracker crumbs
    • 1/2 cup crushed gingersnaps
    • 1 Tbs brown sugar
    • 1 tsp cinnamon
  • Filling:
    • 1 cup heavy cream, chilled
    • 24 oz. cream cheese, softened
    • 1 1/2 cup sugar
    • 3 large eggs
    • 11/2 cup mashed pumpkin
    • 3/4 tsp ground cinnamon
    • 3/4 tsp powdered ginger
    • 3/8 tsp ground cloves
Pumpkin Cheesecake
  • Preheat the oven to 325°F or 300°F in convection oven.
  • Crust:
    • Place the butter in a small saucepan and melt over moderate heat.
    • Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork.
    • Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
  • Filling:
    • Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate.
    • Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves.
    • Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust.
  • Bake for 80-90 minutes. Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the springform pan.



0 #1 kent 2008-11-24 04:47
This is the best cheesecake ever. Thanks, Brenda.

We'll see if i can replicate it at home.
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