Spirited Pumpkin Cheesecake
From peetabear 14 years agoIngredients
- -----pecan CRUST----- shopping list
- 1 tb butter -- room temp shopping list
- 1 1/4 c Finely chopped pecans shopping list
- 1/4 c Fine dry bread crumbs shopping list
- 2 tb sugar shopping list
- 2 tb Butter: melted & cooled shopping list
- -----CHEESECAKE----- shopping list
- 2 1/4 lb cream cheese -- room temp shopping list
- 1/4 c brandy or cognac shopping list
- 3/4 c cooked pumpkin -- pureed shopping list
- 1 1/2 c Lt brown sugar -- packed shopping list
- 1/3 c sugar shopping list
- 1 1/2 ts cinnamon shopping list
- 3/4 ts ground ginger shopping list
- 1/4 ts ground nutmeg shopping list
- 1/8 ts ground cloves shopping list
- 1/8 ts ground mace shopping list
- 3 Lg eggs -- room temp shopping list
- 2 Lg egg yolks -- room temp shopping list
How to make it
- Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides of 9" spring form pan evenly with unmelted butter and set aside. Mix dry ingredients in med. bowl. Drizzle melted butter over dry mix and stir and toss to coat until slightly darkened and uniform. Press crust evenly on sides and bottom of pan and refrigerate 5 minutes. Bake until crust is slightly dry, 8 - 10 minutes, cool on wire rack to room temp.
- Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and beat at med speed until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and mix well. Continue beating while very slowly adding sugars, scraping sides of bowl as needed. Beat until smooth, add spices blend well. Beat whole eggs with the yolks in small bowl at med speed until blended. Add eggs, about 1/4 c at a time to cheese mix, beating well and
- scraping sides of bowl after each addition. Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let cake stand in oven with door propped open 8" for 30 minutes. Place on wire rack away from drafts, let cool undisturbed until sides and bottom are completely cooled. Remove sides of pan and refrigerate uncovered overnight or at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time.
People Who Like This Dish 3
- quaziefly ALL POINTS
- minitindel THE HEART OF THE WINE COUNTRY, CA
- raeganlady Hazlet, NJ
- lasaf St. Paul, MN
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 3 people-
Oooooo you know just how to tempt me dont you lol
you bad girl you lol!!!!i need all the spirits i can get lol double meaning lol
50 lashes !!!! with a wet noodle lol
pumpkin and key lime are my very favorites
love it as i ...moreminitindel in THE HEART OF THE WINE COUNTRY loved it
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