How to make it

  • CRUST:
  • adjust oven rack to lower middle and preheat to 325*F.
  • spray sides and bottom of a 9" springform pas with non-stick spray
  • pulse crackers , spices and sugar , in a food processor , until finely ground( about 15 two second pulses)
  • place in a medium bowl and drizzle melted butter over and mix with rubber spatula till evenly moist
  • place crumb in bottom of pan and spread crumb evenly
  • using a flat bottomed glass,press crumbs evenly onto bottom,use a soup spoon to press and smooth crumbs ind press into edge of pan
  • bake till fragrant and browned at the edges(about 15 minutes)
  • cool on wire rack while making filling
  • >
  • bring about 4 quarts of water to a simmer
  • wisk sugar,salt and spices in a small bowl;set aside
  • line a baking pan with 3 layers of paper towell
  • spread pumpkin, evenly over towl and cover with 3 layers of paper towl
  • press firmly until towles are saturated.peel off top towel and discard.grab bottom towels and fold pumpkin in half and flip pumpkin onto baking sheet ,remove towels and discard
  • in a standing mixer fitted with a flat beater,beat cheese at medium speed , about 1 minute,scrape down and add about 1/3 of the sugar mixture,beat on medium low until combined,about 1 minute,add remaining mixture in two additions,scarping after each.
  • add pumpkin,vanilla and lemon juice,beat until combined
  • add 3 eggs and beat about 1 minute,add last 2 eggs and beat about 45 seconds
  • add heavy cream and beat for 45 seconds.scrape and give a final beating by hand
  • set pan with cooled crust on a doubled layer of heavy-duty foil and wrap sides and bottom-set pan in a roasting pan,pour pumpkin into pan,smooth surface and place in oven.add boiling wated to roasting pan till water reaches about 1/2 way up on springform pan
  • bake until center of cake is slightly wobbly when shaken and center registers 145-150*F.about 1 1/2 hrs.
  • remove roaster pan and set on a wire rack.loosen cake around sides with a paring knife.remove pan sides and let set till water is just warm about 45 minutes
  • remove springform pan from water and discard foil set cake in wire rack, cool for about 3 hours then wrap and refrigate for 4 hours
  • let cake stand at room temp.atleast 30 minutes befor serving

Reviews & Comments 2

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  • lasaf 10 years ago
    Should I be drying the canned pumkin on the paper towels? I must be a rookie. L.
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    This sounds really good Bob, love pumpkin and sweet potatoe pies, so this has to be very good. Don't know how I missed it before. Great post, you have my 5
    Was this review helpful? Yes Flag

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