Pumpkin Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
1 1/2 c pecans, toasted, cooled
3 T brown sugar
3 T butter, melted
1/4 t cinnamon
Butter a 9" springform pan. Grind ingredients till mixture sticks together. Press onto bottom and up onto sides of pan. Bake at 350° for 15 min. Cool. Wrap outside of pan in triple layer of heavy duty foil.
FILLING:
24 oz cream cheese, room temp
1 1/4 c sugar
1 t lemon zest
4 eggs
15 oz canned pumpkin
1/2 c plain yogurt
2 T flour
1 t vanilla
1 t cinnamon
3/4 t ginger
1/4 t nutmeg
1/4 t cloves
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Directions: |
Directions:Beat cream cheese, sugar and lemon till smooth. Add eggs 1 at a time. Add rest of ingredients and beat till smooth. Pour into crust. Set foil-wrapped pan into roasting pan. Pour boiling water 1/2 way up the outside of cheesecake pan. This step is easier to do if pans are already in oven and shelf does not have to be moved (so water doesn't splash into cheesecake mixture). Bake till outer 3" puff and center is soft set about 1 hr. + 15 min. Take out of oven but cool in water bath 30 min. Take out of water and cut around cake to loosen edge. Refrigerate overnight before removing foil and pan. Serve with Caramel Bourbon Sauce. |
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