Pumpkin Cheesecake
2 pounds cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 15 ounce can pumpkin puree
-----about 1 3/4 cups
3 large sized eggs
2 large sized egg yolks
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground mace (optional)
1/2 tsp ground cloves
Crust:
2 cups finely ground graham cracker crumbs
-----I use cinnamon graham crackers for this recipe
1/4 cup granulated sugar
1/2 cup finely ground pecans
1 stick butter (1/2 cup), melted and cooled
Preheat the oven to 325°. Liberally butter the bottom of a 9-inch by 2-inch heavy cake pan.
Set aside and prepare the crust. Have a 12-inch pan ready to use for a water bath.
For the crust: Mix the crumbs, sugar and nuts in a small bowl. Use the melted butter, you may not use it all.
Slowly pour over the crumb mixture and stir until it begins to hold together. You don't want a gloppy mess,
just enough butter to hold the mixture together when you squeeze some in your hand.
Press the mixture into the bottom of the buttered pan, firmly. Set aside and prepare the filling.
In a mixing bowl, beat the cream cheese to smooth it out. It should be lump free. Scrape the bowl and
add the granulated sugar and brown sugar, beat on low speed until smooth. Scrape the bowl. Add the
pumpkin puree, then add the eggs and yolks, one at a time. Allow the mixture to incorporate before
adding the next addition. Scrape and add the spices. Mix in, scrape again, then pour the mixture into
the pan with the crust. It will fill the pan to the top.
Place the pan with the cheesecake mixture into a larger pan, it needs to be larger than the cake pan, so
you can fill the second pan with water. Place the two pans into the oven, then use a pitcher and fill
with hot tap water, fill the second pan with water, halfway up the side of the cheesecake pan.
Bake the cake for 30+ minutes. It will be done when the cake is firm to the touch on the edges, the center
may still jiggle, like firm jello. Remove the cake from the oven, and carefully from the water bath.
Set in a level place and cool to room temperature. Then refrigerate overnight.
When you are ready to remove the cake from the pan, have ready....the plate or cardboard that the cake
will be on for serving, and a cardboard or plate covered with plastic wrap. Heat the bottom of the pan
on top of your stove. You don't want to cook it, just heat enough to melt the butter on the bottom of the
pan. Keep the pan moving to evenly heat. Place the plastic covered plate on top of the cake and turn
over, tap firmly on your counter at an angle. You may have to re-heat the bottom, if it didn't get hot
enough. As you tap, you will feel when the vacuum is broken. Immediately turn out onto the plastic covered
plate (it will be up-side-down) and then turn right-side-up onto the serving plate.
Keep the cake refrigerated. I like to garnish this cake with spiced whipped cream. Just whip 1 cup of
heavy cream with about 2 tbsp powdered sugar and 1/4 tsp of cinnamon, ginger, and nutmeg to stiff peaks.
Pipe a border onto the cake, or serve on top of each piece.
Yield: 12-16 servings, depending on size of individual piece.
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A Note from Chefmom...
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I first made this recipe many years ago, before I went to Culinary School. It has been a hit with
family and customers ever since. I make many of these in the fall and especially for the Holiday season.
Enjoy it with your family!!
Heavy cake pans can be purchased from:
http://www.bridgekitchenware.com
A catalog is $3, and well worth the money! They have cake pans in every imaginable size! It's a great company.
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