Pumpkin Cheesecake
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
61
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Walnut1.5 sticks
Butter (melted)1130 g
Cream Cheese1 cup
Sugar4 large
Egg (lightly beaten)2 tsps
Cinnamon3 tbsps
All-Purpose Flour1 tsp
Ground Cloves1 tsp
Ground Ginger1 cup
Heavy Cream1 tbsp
Pure Vanilla ExtractDirections:
1
Preheat oven to 425 degrees F
2
For the crust: Put the graham crackers in a food processor and process until all the pieces are broken down to a sand-like consistency
3
Add the nuts and process until they are completely combined with the graham crackers
4
With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together
5
Press the crust evenly into the bottom and a little up the sides of a 9-inch springform pan
6
Set aside
7
For the filling: In a large bowl, mix together; cream cheese, sugar, eggs, and yolks
8
Add cinnamon, flour, cloves, and ginger
9
Blend together
10
Add cream and vanilla, and blend well
11
At this point, reserve 1/4 cup of the mixture
12
Add the pumpkin and blend until the color is even
13
Pour the pumpkin filling into the prepared crust
14
Take the reserved mixture and create a design on top; a swirl, or pour thin lines across, from top to bottom, then take a knife and working perpendicular to the lines of white filling, run the knife through in similarly spaced lines
15
Place on the middle rack of the oven and bake for 15 minutes
16
Reduce temperature to 275 degrees F and bake for 1 more hour
17
Cool, then chill in the fridge overnight
18
Serve with brandied whipped cream