Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pumpkin Cheesecake




Source of Recipe


Star Chefs


Recipe Introduction


Chris Broberg,
Executive Pastry Chef, Lespinasse,
2 East 55 Street, NY NY 10022


List of Ingredients




50 gingersnap cookies, ground, equivalent to 2 1/2 cups
8 Tbsp. (1 stick) unsalted butter softened
2lbs or 4 bricks of cream cheese, softened
1 cup packed light brown sugar
1/4 cup all purpose flour
1 tsp. cinnamon
1 tsp ginger
1 tsp allspice
1 tsp vanilla extract
1/2 tsp salt
4 eggs
One 16 oz can pumpkin (2 cups)


Recipe



Preheat oven to 350 degrees F.
Mix cookie crumbs with softened butter in a bowl. Press onto the bottom and up the sides of a 10" springform cake pan. Bake shell in oven for 10 minutes; let cool.
In a large mixing bowl, beat cream cheese until smooth. Beat in brown sugar. In a separate small bowl whisk together dry ingredients. Add to batter, scrape down sides of bowl. Beat in eggs one at a time, scrape down sides of bowl. Add vanilla extract and then the pumpkin puree, scrape down sides of bowl. Pour mixture into lined cake pan. Bake in oven for one hour. Turn off oven, crack oven door and leave cake in oven for one additional hour. Remove from oven and cool completely on wire rack. Refrigerate overnight or until chilled through. Unmold and garnish with sweetened whipped cream sprinkled with cinnamon.

16 servings from 1 10" cheesecake