Pumpkin Cheesecake Deluxe

Name: Pumpkin Cheesecake Deluxe
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 6 Tbsps butter, melted; 355 milliliters canned pumpkin; 680 grams packages each) cream cheese, softened; 4 eggs, lightly beaten; 32 gingersnap cookies, coarsely crushed; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 118 milliliters heavy whipping cream; 59 milliliters maple syrup; 12 servings Pecan brittle, optional; 177 milliliters chopped pecans, toasted; 12 servings Sweetened whipped cream, optional; 3 teaspoons vanilla extract

Pumpkin Cheesecake Deluxe is a dessert that serves 12. One portion of this dish contains approximately 8g of protein, 39g of fat, and a total of 552 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. This recipe from Taste of Home requires brown sugar, vanillan extract, pumpkin, and gingersnap cookies. If you like this recipe, you might also like recipes such as Deluxe Pumpkin Cheesecake, Deluxe Pumpkin Cheesecake, and Deluxe Pumpkin Cheesecake.

Instructions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan.

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Wrap

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Springform Pan

Aluminum Foil

Place pecans in a food processor; cover and process until ground.

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Pecans

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Food Processor

Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.

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Brown Sugar

Gingersnap Cookies

Butter

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Frying Pan

In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices.

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Cream Cheese

Brown Sugar

Pumpkin

Vanilla

Spices

Cream

Syrup

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Bowl

Add eggs; beat on low speed just until combined.

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Egg

Pour into crust.

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Crust

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 325° for 60-70 minutes or until center is just set and top appears dull.

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Oven

Remove 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. Chill overnight.

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Water

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Wire Rack

Knife

Frying Pan

Remove sides of pan.

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Frying Pan

Garnish with whipped cream and pecan brittle if desired.

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Whipped Cream

Pecans

Equipment

Ingredients

Servings:

237milliliters

packed brown sugar 6Tbsps

butter, melted 355milliliters

canned pumpkin 680grams

packages each) cream cheese, softened 4

eggs, lightly beaten 32

gingersnap cookies, coarsely crushed 1teaspoon

ground cinnamon 0teaspoons

ground cloves 1teaspoons

ground ginger 118milliliters

heavy whipping cream 59milliliters

maple syrup 12servings

Pecan brittle, optional 177milliliters

chopped pecans, toasted 12servings

Sweetened whipped cream, optional 3teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are my top picks 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 Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.