Recipe

Spiced Pumpkin Cheese Cake Recipe

	Robertg / All my dishes 4 months, 2 weeks ago a no crack cake Prep:20m Cook:120m Servings:12	Robertg
	best tasting cheese cake

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Fans

henrie

Ingredients

CRUST:

5 ounces of graham crackers(9 whole crackers)broken up

3 Tbs. sugar

1/2 tsp. each-ginger-cinnamon

1/4 tsp. ground cloves

6 Tbs. butter

FILLING:

1 1/3 cups sugar

1 tsp. ground cinnamon

1/2 tsp.-each-ground ginger-salt

1/4 tsp.-each-ground nutmeg-ground cloves-allspice

1 can(15 ounce) pumpkin

1 1/2 # cream cheese- cut into 1" pieces at room temp.

1 Tbs. vinilla extract

1 Tbs. fresh lemon juice

5 large eggs-at room temp.

1 cup heavy cream

Directions

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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Comments

henrie 3 months, 1 week ago 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

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