Deluxe Pumpkin Cheesecake

Name: Deluxe Pumpkin Cheesecake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 57 grams butter, melted; 245 grams canned pumpkin; 12 servings Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional; 2 Tbsps cornstarch; 907 grams packages each) cream cheese, softened, divided; 4 eggs; 113 grams crushed gingersnap cookies (about 20 cookies); 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 36 grams finely chopped pecans; 300 grams sugar, divided; 2 teaspoons vanilla extract

Deluxe Pumpkin Cheesecake requires approximately 1 hour and 25 minutes from start to finish. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 578 calories, 8g of protein, and 35g of fat. This recipe serves 12. 1 person found this recipe to be delicious and satisfying. It works well as a dessert. A mixture of sugar, ground nutmeg, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

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Wrap

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Springform Pan

Aluminum Foil

In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan.

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Cookie Crumbs

Butter

Pecans

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Bowl

Frying Pan

Place on a baking sheet.

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Baking Sheet

Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

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Wire Rack

Oven

For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth.

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Cream Cheese

Corn Starch

Sugar

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Bowl

Add remaining sugar and vanilla.

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Vanilla

Sugar

Add eggs; beat on low speed just until combined.

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Egg

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg.

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Cinnamon

Pumpkin

Nutmeg

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Bowl

Remove 3/4 cup pumpkin filling; set aside.

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Pumpkin

Pour remaining pumpkin filling over crust; top with remaining plain filling.

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Pumpkin

Crust

Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

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Pumpkin

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Knife

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

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Water

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Springform Pan

Baking Pan

Bake at 350° for 55-65 minutes or until center is just set and top appears dull.

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Oven

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

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Water

Equipment you will use

Springform Pan

Wire Rack

Knife

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.

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Chocolate Syrup

Whipped Topping

Caramel Sauce

Gingersnap Cookies

Equipment

Ingredients

Servings:

57grams

butter, melted 245grams

canned pumpkin 12servings

Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional 2Tbsps

cornstarch 907grams

packages each) cream cheese, softened, divided 4

eggs 113grams

crushed gingersnap cookies (about 20 cookies)2teaspoons

ground cinnamon 2teaspoons

ground nutmeg 36grams

finely chopped pecans 300grams

sugar, divided 2teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.