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Recipe: Amy's Pumpkin Cheesecake
Similar Categories: Amys, Pumpkin, Cheesecake
CRUST:
1 1/2 cups graham cracker crumbs
1/2 cup pecans, ground or chopped finely
1/2 cup brown sugar
1/2 cup butter, melted
FILLING:
1 pound cream cheese, room temperature
1/2 pound ricotta
1 cup sugar
1 1/2 cups pumpkin puree (see note)
3 eggs
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 tablespoon vanilla
2 tablespoons cream or milk
1 tablespoon cornstarch
TOPPING:
3/4 pound sour cream
1/3 cup sugar
1 teaspoon vanilla
CRUST: In a medium-sized bowl, combine dry ingredients. Stir in melted
butter until evenly mixed.
Press onto the bottom only of a springform pan (or a pan with a removable
bottom with sides at least 2 inches high) and wrap the outside of the pan
with
foil so it will be watertight.
FILLING: In a large bowl (or countertop mixer), beat the cream cheese and
ricotta together at
high speed until smooth, about 4 to 5 minutes. With the mixer running,
slowly add the sugar and beat for another minute.
Turn off the mixer and add the pumpkin; mix by hand until combined. Add the
eggs, one at a time, and beat well after each one. With the mixer running,
add
the spices, salt and brown sugar. Dissolve the cornstarch in the cream and
vanilla and add to the filling, mixing well to combine.
Pour filling over the crust and place the foil-wrapped pan into a baking
dish with sides high enough to hold about 2 cups water to make a water bath.
Bake
in the water bath at 300 degrees for 1 1/2 to 2 hours, or until dry, lightly
browned and firm in the center. Remove from water bath and let cool.
TOPPING: Combine sour cream, sugar and vanilla and spread over top of cooled
cheesecake and bake another 10 minutes.
Best served when completely cooled and then chilled for at least two hours.
Note: For pumpkin puree, canned is fine. However, roasting your own fresh
pumpkin subtly improves the flavor. Cut pumpkin into large chunks and either
brush
with oil or wrap in foil and bake at 450 degrees until tender when pierced
with a knife, about 1 to 1 1/2 hours.
Yield: About 12 servings.
1 1/2 cups graham cracker crumbs
1/2 cup pecans, ground or chopped finely
1/2 cup brown sugar
1/2 cup butter, melted
FILLING:
1 pound cream cheese, room temperature
1/2 pound ricotta
1 cup sugar
1 1/2 cups pumpkin puree (see note)
3 eggs
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 tablespoon vanilla
2 tablespoons cream or milk
1 tablespoon cornstarch
TOPPING:
3/4 pound sour cream
1/3 cup sugar
1 teaspoon vanilla
CRUST: In a medium-sized bowl, combine dry ingredients. Stir in melted
butter until evenly mixed.
Press onto the bottom only of a springform pan (or a pan with a removable
bottom with sides at least 2 inches high) and wrap the outside of the pan
with
foil so it will be watertight.
FILLING: In a large bowl (or countertop mixer), beat the cream cheese and
ricotta together at
high speed until smooth, about 4 to 5 minutes. With the mixer running,
slowly add the sugar and beat for another minute.
Turn off the mixer and add the pumpkin; mix by hand until combined. Add the
eggs, one at a time, and beat well after each one. With the mixer running,
add
the spices, salt and brown sugar. Dissolve the cornstarch in the cream and
vanilla and add to the filling, mixing well to combine.
Pour filling over the crust and place the foil-wrapped pan into a baking
dish with sides high enough to hold about 2 cups water to make a water bath.
Bake
in the water bath at 300 degrees for 1 1/2 to 2 hours, or until dry, lightly
browned and firm in the center. Remove from water bath and let cool.
TOPPING: Combine sour cream, sugar and vanilla and spread over top of cooled
cheesecake and bake another 10 minutes.
Best served when completely cooled and then chilled for at least two hours.
Note: For pumpkin puree, canned is fine. However, roasting your own fresh
pumpkin subtly improves the flavor. Cut pumpkin into large chunks and either
brush
with oil or wrap in foil and bake at 450 degrees until tender when pierced
with a knife, about 1 to 1 1/2 hours.
Yield: About 12 servings.
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