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Pumpkin Cheesecake – Recipe

Pumpkin Cheesecake

This cheesecake is wonderful just as it is. It is also good with caramel sauce drizzled over it or a dollop of bourbon whipped cream. Don’t forget the freshly ground nutmeg!

Crust

1 bag gingersnap cookies

1/4 cup dark brown sugar

1/2 cup unsalted butter, melted

Filling

3 (8 ounce) packages cream cheese

1 (15 ounce) can 100% pure pumpkin

1 cup granulated sugar

1/4 cup dark brown sugar

1/4 cup unbleached all-purpose flour

pinch of salt

4 eggs

1/2 cup heavy whipping cream

1 tablespoon pure vanilla extract

  1. Put the crust ingredients into a food processor. Pulse until the cookies begin to break into pieces. Continue processing until the mixture is coarse, like cornmeal. Press the cookie mixture into the bottom of a greased 10-inch springform pan.
  2. Preheat oven to 350°F.
  3. In the mixing bowl of an electric stand mixer fitted with a paddle, beat the cream cheese until smooth. Add the pumpkin, and continue beating until combined. Add the sugars, flour, and salt. Mix well. Add the eggs. Scrape down the sides and around the bottom of the bowl. Continue beating about 2 minutes, until smooth.
  4. Add the whipping cream and vanilla. Blend on low speed. Scrape down the sides and around the bottom of the bowl. Continue beating about 1 minute, until smooth.
  5. Pour the filling onto the crust in a prepared 10-inch springform pan. Shake the pan back and forth to spread the filing evenly. Back 1 1/2 hours. Cool completely. For best results, refrigerate overnight before removing the springform side of the pan.

SERVES 10 TO 12 PEOPLE

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