Cheesecake, Pumpkin
Source of Recipe
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Recipe Link: http://www.recipetips.com/recipe-cards/t--1997/pumpkin-cheesecake.asp Made the traditional way, this cheesecake has the added
flavor of pumpkin to make it a seasonal sensation or a
wonderful treat whenever it's served.
Cheesecake, Pumpkin
for crust:
1/2 cup graham cracker crumbs
3/4 cup crushed ginger snaps
1/2 cup finely chopped pecans
2 tablespoons sugar
4 tablespoons butter, melted
for filling:
2 pounds cream cheese
15 ounces pumpkin, packed solid
1 1/2 cups sugar
2 tablespoons all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg
2 teaspoons vanilla extract
4 tablespoons bourbon, or substitute
...1 1/2 to 2 teaspoons vanilla extract
5 eggs
caramel sauce for garnish
whole pecans for garnish
whipped topping for garnish
Heat oven to 325 degrees F.
Generously butter entire inside of 9 inch springform pan.
Allow cream cheese to soften and reach room temperature.
Allow eggs to reach room temperature.
for crust:
In a small bowl, combine graham cracker crumbs, crushed ginger
snaps, finely chopped pecans, sugar and melted butter.
Press mixture into the bottom and up approximately 1 1/2 inches
on the sides of the springform pan.
Bake for 10 minutes.
Remove from oven and cool completely on a wire rack before
adding filling.
for filling:
Mix together flour and spices, set aside.
Beat softened cream cheese in a large bowl on medium speed until
smooth.
Add sugar to cream cheese and beat an additional 1 minute on
medium speed.
In a small bowl, blend together flour mixture, pumpkin, vanilla and
bourbon. When completely blended, add to cream cheese mixture.
Beat in eggs, one at a time, on low speed. Beat just enough to blend
each egg.
Pour pumpkin mixture into completely cooled crust.
Fill a 9x13x 2 inch baking pan 1/2 full with water and place on the
bottom rack of the oven.
Place the cheesecake on the middle rack.
The moisture in the oven helps prevent deep cracking of cheesecake.
Bake 1 hour and 35 minutes--do NOT open the door during the first
hour of baking.
Turn oven off, open the door, and leave cheese cake in oven for an
additional 30 minutes to cool.
Remove from oven and place on wire rack for an additional 30 minutes.
Once cooled, loosen edges from the sides of the pan by running a knife
around the edge of the cheesecake.
Allow to cool completely.
Cover and chill a minimum of 4 hours or overnight.
Remove the sides of the springform pan and transfer cheesecake to a
serving plate. Garnish as desired.
Makes 10 servings.
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