Rich Pumpkin Cheescake (Gourmet recipe) -- Best Recipes

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Date Posted: 03/22/02 2:47:43pm
Author: CB
Subject: Rich Pumpkin Cheescake (Gourmet recipe)

Pumpkin Cheesecake

3 c. graham cracker crumbs
1 c. melted unsalted butter
1/4 c. sugar
1 tbsp. cinnamon
48 oz. cream cheese, softened
2 2/3 c. sugar
6 eggs
2 tsp vanilla extract
1 3/4 c. pureed canned pumpkin
1 tbsp. cinnamon
2 tsp nutmeg
1/2 tsp. ginger
1/8 tsp ground cloves
1 c. whipping cream
1 tbsp. confectioners' sugar
1/2 tsp. cinnamon

-Line the bottom of a 10-inch x 3-inch deep cake pan with parchment paper ( or springform pan instead).
Combine the graham cracker crumbs, 1 c. butter, 1/4 c. sugar and 1 tbsp. cinnamon in a bowl; mix well. pat into the bottom of the prepared pan.

-Beat the cream cheese in a mixer bowl until soft and smooth. Add 2 2/3 c. sugar, beating until creamy. Add the eggs and vanilla, stirring until blended.
Stir in the pumpkin, 1 tbsp. cinnamon, nutmeg, ginger and cloves. Spoon into prepared pan.

-Place pan inside a larger pan filled with 1 1/2 inches of boiling water. (This is important, the grease from the cream cheese leaks from the springform pan)
Bake at 275 degrees for 2 hours. Let stand in the oven with the door closed until cool. Chill until serving time.

-Beat the whipping cream in a mixer bowl until soft peaks form.

-Add confectioner's sugar and 1/2 tsp cinnamon; mix well.

-Dip the cheesecake pan in hot water for 10 seconds. Place a cardboard circle on top of pan; invert the pan and tap lightly.
Invert right side up onto a serving platter. (This step can be skipped if using springform).

-Top with whipped cream.

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