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Spicy pumpkin cheesecake Recipe

Ingredients

How to make it

  • see my blog at http://bit.ly/IJoTf for better notes since GR won't let me do it "correctly" IMHO.
  • Pre-heat oven to 350 degrees F. This works much better if you actually preheat the oven promise. I usually turn the oven on before I get out my ingredients and the cream cheese softens on the oven vent almost perfectly while I get everything else going.
  • Spray 9" by 3" springform pan with nonstick cooking spray. I have used shiny or non-stick springforms in place of the spray gunk, but most people and the restaurant this was created for prefer the spray solution to everything.
  • Crust:
  • 1) In food processor with knife blade attached (works in most blenders too), blend gingersnaps, almonds, and sugar until finely ground, stir in butter.
  • 2) Press mixture onto bottom and about 2 1/2 inches up side of springform pan, set aside. I often will put the crust in the refrigerator for a few minutes to increase the chance that my crust decoration will survive the filling of the crust. (see notes)
  • Filling:
  • 1) In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in sugar until soft peaks form; set aside. I prefer a whisk and elbow grease, but when in Rome...
  • 2) In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, spice1 or spice2 (see notes) until well blended.
  • 3) Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Use the mixer here, elbow grease is ok but it can be over harsh on some people.
  • Bake:
  • (see notes)
  • 1) Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean.
  • 2) Cool cheesecake in pan on wire rack.
  • Topping:
  • 1) In small saucepan, mix eggnog, cornstarch, and nutmeg.
  • 2) Over medium heat, heat to boiling.
  • 3) Reduce heat to low; simmer until mixture thickens.
  • 4) Let stand 10 minutes to cool slightly.
  • 5) Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. (I will actually top the cheesecake before removing the side... remember that crust overage any that has not fallen so far is gently knocked down on top of the topping
  • Refrigerate cheesecake until well chilled. This cheesecake is really much better tomorrow if that is possible.

Reviews & Comments 1

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    " It was excellent "
    maureenlaw ate it and said...
    Wow, sounds great!
    Was this review helpful? Yes Flag

The Cook

gaelicgrime West Valley City, UT

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