Recipe

Martin Sheens Favorite Pumpkin Cheesecake Recipe

	Rosemaryblue / All my dishes 2 years, 1 month ago Several years ago, I found this recipe.Think there was an interview with Martin Sheen in Bon Appetit magazine His daughter is a chef, and this is his favorite Thanksgiving dessert.You may already be familiar with this recipe. It is scrumptious! Prep:25m Cook:90m Servings:14	Rosemaryblu
	pumpkin cheese cheesecake

Does this look good? Yeah! / Nope

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Ingredients

CRUST

9 whole graham crackers, broken (about 4 ounces)

1/4 cup sugar

1 teaspoon ground cinnamon

4 tablespoons butter, melted

FILLING

4 (8 ounce) packages cream cheese, at room temperature

1 1/2 cups sugar

3 large eggs

1 (15 ounce) can pumpkin puree (not pie filling)

1 cup heavy cream

2 teaspoons pure vanilla extract

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Directions

CRUST

Preheat oven to 350°F.

Wrap double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan (The idea is to make it watertight). This is very important or you will have a soggy crust

In food processor, combine graham crackers, sugar, cinnamon until graham crackers are very finely ground

Drizzle melted butter over crumbs in processor bowl

Pulse until crumbs begin to stick together.

Press crumbs over bottom (not the sides) of prepared pan.

Bake in middle of oven until crust is slightly golden, about 10 minutes.

Transfer to wire rack, cool while preparing filling

FILLING

In a large mixing bowl, with electric mixer, beat cream cheese and sugar until smooth and fluffy.

Beat eggs one at a time.

Add pumpkin and remaining ingredients

Beat just until mixed

Pour filling into prepared crust

Place springform pan in large roasting pan and add hot water to come halfway up the sides of the springform pan

Bake cheesecake until the filling is slightly puffed and softly set and top is golden, about 1 1/2 hours

Carefully transfer cheesecake to a wire rack to cool

Cover and refrigerate overnight.

Use knife to cut around the side of the pan to loosen the cheesecake

Release pan sides, cut the cheesecake into wedges, and serve

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Comments

organicmama 2 years, 1 month ago said:
Sounds good, you need to put a picture up of Martin!

cookiesinheaven 2 years, 1 month ago said:
This is a very good recipe. I have used it on several occassions.

organicmama 2 years ago said:
This one deserves a 5!

greekgirrrl 1 year, 9 months ago said:
All I can say is WOW! Oh and does Charlie have a favorite, too. I could bake it and send it to him. Gotta a little crush thing going on...

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