Ingredients: |
Ingredients: Graham Cracker Crust:
1 c. graham cracker or gingersnap crumbs
3 T. sugar
½ tsp. cinnamon
4 T. butter, melted
Cheesecake Filling:
4 (8-oz.) pkg. cream cheese, room temperature
1⅔ c. sugar
¼ c. cornstarch
1 T. vanilla
2 XL eggs
¾ c. heavy whipping cream
1 c. canned pumpkin puree (not pumpkin pie mix)
1 tsp. pumpkin pie spice
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Directions: |
Directions:1. Preheat the oven to 325º. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the
outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. Make the crust: mix crumbs, sugar, cinnamon, and butter. Press into the bottom of the springform pan. Bake for 10
minutes. After removing the crust, adjust the oven to 350º.
3. Put one package of cream cheese, ⅓ cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer
on low until creamy, about 3 minutes, scraping down the bowl several times.
4. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
5. Increase the mixer speed to medium and beat in the remaining 1⅓ cup sugar, then the vanilla.
6. Blend in the eggs, one at a time, beating well after each one.
7. Beat in the cream just until completely blended. Be careful not to over-mix!
8. Remove 1½ cups of the batter and set aside.
9. On low speed, blend the pumpkin and 1 teaspoon of pumpkin pie spice into the remaining batter. Gently spoon the
pumpkin batter on top of the crust.
10. Using a teaspoon, drop the white batter in small spoonfuls on top of the pumpkin batter, pushing it down slightly as
you go. Using a thin, pointed knife, cut through the batter a few times in a "figure 8" design, just until white swirls
appear.
11. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
Bake until the edges are light golden brown and the top has golden and tan swirls, about 1 hour and 15 minutes.
12. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours on a cooling rack.
Just walk away… don’t move it!
13. Leave in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at
least 4 hours.
14. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate
and decorate with whipped cream if desired. Refrigerate until ready to serve. Slice the cold cake with a sharp
straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate, or wrap and freeze for up to 1
month. |
This recipe for Junior’s Pumpkin Cheesecake is from