spiced pumpkin cheese cake
From robertg 16 years agoIngredients
- CRUST: shopping list
- 5 ounces of graham crackers(9 whole crackers)broken up shopping list
- 3 Tbs. sugar shopping list
- 1/2 tsp. each-ginger-cinnamon shopping list
- 1/4 tsp. ground cloves shopping list
- 6 Tbs. butter shopping list
- > shopping list
- FILLING: shopping list
- 1 1/3 cups sugar shopping list
- 1 tsp. ground cinnamon shopping list
- 1/2 tsp.-each-ground ginger-salt shopping list
- 1/4 tsp.-each-ground nutmeg-ground cloves-allspice shopping list
- 1 can(15 ounce) pumpkin shopping list
- 1 1/2 # cream cheese- cut into 1" pieces at room temp. shopping list
- 1 Tbs. vinilla extract shopping list
- 1 Tbs. fresh lemon juice shopping list
- 5 large eggs-at room temp. shopping list
- 1 cup heavy cream shopping list
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
- >
- 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
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