s SPICED PUMPKIN CHEESECAKE WITH A GINGERSNAP CRUST ***** s   



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Ingredients


 
Instructions
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11-27-14 made by mom excellent again
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11-22-2012 made by jes for thanksgiving, yummy
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by Regan Daley

This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.Serves sixteen.Yields one 9-inch cheesecake.
Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
From Fine Cooking 60, pp. 74
October 1, 2003


For the gingersnap crust:
About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
1/4 cup packed light brown sugar
2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled
For the filling:
2 lb. (four 8-oz. packages) cream cheese, at room temperature
1 1/3 cups packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
4 large eggs
2 large egg yolks
1 Tbs. pure vanilla extract
One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)


Position a rack in the middle of the oven and heat the oven to 350F.

Make the crust: Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.

Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.

Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.

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