Pumpkin cheesecake
kristen boney
ingredients
- Crust:
- 5 oz crumbled gingersnaps
- 5 oz crumbled graham crackers
- 3 T granulated sugar
- 2 oz melted butter
- 1 T butter, for greasing
- Filling:
- 24 oz cream cheese
- 6 oz gran. sugar
- 6 oz light brown sugar
- 5 large eggs
- 16 oz pumpkin puree
- 4 oz whipping cream
- 1/2 tsp cinnamon
- 1/4 tsp cloves, ground
- 1/2 tsp nutmeg
directions
- 1
Crust: Preheat over to 325. In a large bowl, mix the melted butter and all crumbs. Completely cover the outside of a springform pan w/2 layers of tin foil. Grease pan w/butter. Press crumb mix evenly into sides and bottom of pan. Bake 8-10 mins, or until set. Set aside to cool.
- 2
Filling; Beat cream cheese until softened. Add sugars and mix well. Add eggs one at a time; continue mixing. Add pumpkin, whipping cream and spices, mixing until incorporated well. Pour batter into pan and gently smooth top.
- 3
Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 mins. Transfer pan to a rack to cool completely, then chill, loosely covered, for at least 8 hours.
notes
Cheesecake will rise in oven, then fall slightly and set as it cools.
Source: kristen boney
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