Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams cream cheese, softened; 5 larges eggs; 170 grams broken gingersnaps; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 237 milliliters heavy cream; 907 grams sugar pumpkin or buttercup or kabocha squash, halved and seeded; 296 milliliters granulated maple sugar (see Note); 1 teaspoons salt; 4 Tbsps unsalted butter, melted; 8 servings Vegetable oil, for oiling

This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 65g of fat, and a total of 748 calories. A mixture of ground cinnamon, heavy cream, granulated maple sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 50 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a food processor, pulse the broken gingersnaps until they're finely ground.

Ingredients you will need

Gingersnap Cookies

Equipment you will use

Food Processor

Transfer the crumbs to a medium bowl and stir in the melted butter. Pat the crumbs evenly into the bottom of a 9-inch springform pan. Cover the bottom and side of the pan with a single large sheet of foil.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Bake for 8 to 10 minutes, until the crust is firm.

Ingredients you will need

Crust

Equipment you will use

Oven

Let the crust cool to room temperature.

Ingredients you will need

Crust

Lightly oil the cut sides of the pumpkin.

Ingredients you will need

Pumpkin

Cooking Oil

Place the pumpkin, cut side down, on a rimmed baking sheet.

Ingredients you will need

Pumpkin

Equipment you will use

Baking Sheet

Bake until tender, about 1 hour. Scoop out the flesh and measure out 2 cups.

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Oven

Transfer to a food processor and puree.

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Food Processor

Let cool.

Reduce the oven temperature to 32

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Oven

In a large bowl, using a handheld electric mixer, beat the softened cream cheese until smooth.

Ingredients you will need

Cream Cheese

Equipment you will use

Hand Mixer

Bowl

Add the cinnamon, ginger, allspice, cloves, salt and half of the maple sugar and beat until combined.

Ingredients you will need

Maple Sugar

Allspice

Cinnamon

Clove

Ginger

Salt

Add the remaining maple sugar and beat until incorporated. Scrape down the side of the bowl and beat in the pumpkin puree, followed by the heavy cream.

Ingredients you will need

Canned Pumpkin

Heavy Cream

Maple Sugar

Equipment you will use

Bowl

Add the eggs, 1 at a time, beating until blended. Scrape down the side of the bowl again and beat until thoroughly blended, about 1 minute.

Ingredients you will need

Egg

Equipment you will use

Bowl

Pour the pumpkin cheesecake batter into the springform pan.

Ingredients you will need

Pumpkin

Equipment you will use

Springform Pan

Set the pan in a baking dish or small roasting pan.

Equipment you will use

Baking Pan

Add enough hot water to the dish to reach halfway up the side of the springform pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Bake the cheesecake for 1 hour, or until it is set around the edges and slightly jiggly in the center. Turn off the oven, close the oven door and leave in the cheesecake for about 1 hour.

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Oven

Transfer the cheesecake to a wire rack and let cool completely. Cover with plastic wrap and refrigerate overnight.

Ingredients you will need

Wrap