October’s Recipe of the Month
Pumpkin Cheesecake
YIELDS: 10 – 12 servings
PREP TIME: 0 hours 40 mins
TOTAL TIME: 16 hours 0 mins
Ingredients
FOR THE CRUST:
Nonstick cooking spray
1/2 c. pecan halves
14 graham crackers (full sheets)
3 tbsp. granulated sugar
1/2 tsp. salt
1/2 cup butter
Nonstick cooking spray
1/2 c. pecan halves
14 graham crackers (full sheets)
3 tbsp. granulated sugar
1/2 tsp. salt
1/2 cup butter
FOR THE FILLING:
48 oz. blocks cream cheese, softened
1/2 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
115 oz. can pumpkin puree
1/3 c. sour cream
1 tbsp. vanilla extract
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
Directions:
- For the crust: Preheat the oven to 350˚. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray.
- Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined.
- Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool.
- For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom.
- Bring a pot of water to a boil for your cheesecake’s water bath.
- Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan).
- Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center has a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour.
- Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours.
- When ready to serve, remove the sides of the springform pan and garnish the cheesecake with caramel sauce or whipped cream, if you like.
Comments are closed.