Spiced pumpkin cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pecans |
| 1 | cup | Graham cracker crumbs |
| 2 | tablespoons | Sugar |
| 5 | tablespoons | Unsalted butter; melted |
| 4 | packs | (8 oz) cream cheese; room temp |
| 1¼ | cup | Sugar |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground ginger |
| 1 | can | (15 oz) solid pack pumpkin |
| 3 | larges | Eggs |
| 1 | tablespoon | Vanilla extract |
Directions
CRUST
FILLING
I am not a big baker as I have a husband who is rather talented in that field. But my family all wanted very traditional Thanksgiving dishes (No chiles in anything Chris!) and my culinary fingers were itching, so I tackled desserts. This cheesecake recipe came from the Nov 97 Bon Appetit and was excellent! Thought someone might need a Christmas dessert idea...
See my notes at the end.
For Crust: Preheat oven to 350 degrees F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9 inch diameter springform pan with 2¾ inch high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
For Filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan. Bake cake until top is golden and begins to crack and center is set, about 1 hour and 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.) My notes: I chopped the crust ingredients by hand with no problems. I used Neufchatel cheese (low fat cream cheese) with no problems. As usual for me, my hand with the spices is heavy. I like the flavors so I added a tad extra.
Posted to FOODWINE Digest by "Mcelrath, Christine" <christim@...> on Dec 4, 1997