Pumpkin and Sweet Spice Cheesecake
Source of Recipe
Piper
List of Ingredients
Pumpkin and Sweet Spice Cheesecake
For the crust:
1 cup graham crackers, broken into pieces
1/2 cup pine nuts, toasted light brown
3 tablespoons brown sugar
1 teaspoon Sweet Seasons Spice Blend, recipe follows (or use pumpkin pie spice)
3 tablespoons melted butter
1 pinch salt
For the filling:
5 (8-ounce) packages cream cheese, at room temperature
1 cup sugar (use raw sugar, if available)
3 tablespoons flour
2 fresh vanilla beans, seeds scraped (reserve pods for another use) or 1
tablespoon vanilla extract
1 (15-ounce) can pumpkin
2 teaspoons finely diced lemon zest
2 tablespoons Sweet Seasons Spice Blend, recipe follows (or pumpkin pie spice)
1 pinch salt
4 eggs
Sweet Seasons Spice Blend
1 teaspoon powdered ginger
1 stick cinnamon (about 1/2-inch)
1/2 teaspoon annatto seed
1/2 teaspoon pomegranate powder
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 pieces star anise
2 whole cloves
1 piece mace
1/4 teaspoon fresh ground nutmeg
2 bay leaves
Recipe
For the crust
Preheat oven to 350 degrees.
Place graham crackers in bowl of food processor and process until they are crumbs.
Stop machine and add remaining crust ingredients.
Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
Remove from oven and allow to cool.
For the filling:
In a mixer with a paddle, beat together the cream cheese, sugar, flour, vanilla, pumpkin, lemon zest, spices and salt until smooth.
Place machine on low and add eggs one by one until combined.
Pour over crust.
Bake at 350 degrees for one hour in the middle of the oven over a pie dish of boiling water.
The cake should be almost set in the center.
Remove from oven, run knife around the exterior of the cake and cool in the pan for four hours or overnight.
Serves: 14
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