Almost-Famous Pumpkin Cheesecake
cream cheese, cream, sugar, graham cracker, pumpkin, eggs, butter, sour cream, pecans, vanilla, cinnamon, ginger
Ingredients
12 tablespoons unsalted butter, melted 2 1/2 cups graham cracker crumbs 2 3/4 cups sugar Salt 2 pounds cream cheese, at room temperature 1/4 cup sour cream 1 15 -ounce can pure pumpkin 6 large eggs, at room temperature, lightly beaten 1 tablespoon vanilla extract 2 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 2 cups sweetened whipped cream 1/3 cup toasted pecans, roughly chopped
Directions for Almost-Famous Pumpkin Cheesecake Recipe
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans. Photograph by Ellie Miller
Read the full directions on Food Network
|
Servings
12 servings
Tags
More recipes
-
Icy Banana Milkshake
milk, bananas, ice, sugar
-
Chocolate Wave Zucchini Bread
zucchini, sugar, flour, eggs, chocolate chips, wal...
-
Ice Box Fruitcake
milk, vanilla, raisins, walnuts, cherries, pecans
-
Cranberry Walnut Bread
flour, buttermilk, cranberries, honey, walnuts, eg...
-
Honey Wheat Sandwich Rolls
flour, milk, honey, egg, butter, bread
-
Top Secret Chocolate Cookies
sugar, flour, eggs, cocoa powder, vanilla, butter,...
-
Chocolate Chocolate Chip Cookies III
chocolate chips, flour, sugar, eggs, butter, bakin...
-
Mean Chef's Pineapple Upside-Down Cake
pineapple, creme fraiche, flour, sugar, butter, eg...
-
Whipping Cream Pound Cake
sugar, flour, cream, eggs, butter, vanilla, almond
-
Cupcakes
sugar, flour, egg, eggs, milk, butter, vanilla, le...
-
Orange Julius Smoothies
ice, orange juice, milk, sugar, vanilla
-
Fast Rice Pudding
rice, milk, sugar, cinnamon
-
Vanilla-Scented Granola
oats, almonds, honey, brown sugar, sugar, vanilla
-
None
sugar, flour, eggs, butter, brown sugar, milk, cho...
-
Pumpkin-Oat Bran Muffins
pumpkin, egg, bran, brown sugar, flour, milk, baki...
-
Dr. Michael's Yeasted Cornbread
flour, milk, cornmeal, egg, sugar, yeast
-
Banana-Oatmeal Bread
flour, banana, sugar, oats, eggs, buttermilk, baki...
-
Banana Oatmeal Bread
bananas, sugar, oats, flour, eggs, raisins, milk, ...
-
Angel Whispers
flour, butter, sugar, lemon juice, egg, lemon zest
-
Peanut Butter Cookies
flour, peanut butter, butter, sugar, brown sugar, ...
|