Pumpkin Cheesecake
This is my holiday take on cheesecake. I’ve been adding amaretti crumbs for a fun, crunch factor; if you can’t find any, you can substitute rice krispies.
Crust
- 2 oz Graham crackers
- 1/4 oz Amaretti crumbs
- 2 tsp Sugar
- 1 oz Unsalted butter
Filling
- 11 oz Cream cheese (room temperature)
- 2 oz Canned pumpkin
- 3 3/4 oz Sugar
- 1 1/2 tsp Lemon zest
- 3 Egg yolks (large)
- 2 oz Heavy cream
- 1/2 tsp Orange extract
- 1/4 tsp Vanilla extract
- 1/4 tsp ground cinnamon
Directions:
1. Line a 6″ round cake pan with parchment paper and spray with baking release or Pam. Set aside.
2. Put graham crackers and sugar in a food processor and pulse until fine. Mix with melted butter and pack into cake pan. Bake for 5 minutes at 350 F. Set aside to cool.
3. Combine lemon zest and sugar, set aside.
4. In a mixer using paddle attachment, soften cream cheese then rain in sugar and lemon zest mix (continuously scrape the sides of the bowl so everything mixes together.)
5. Add yolks one at a time.
6. Add cream, extracts and cinnamon.
7. Pour filling into cake pan (which should be cooled down at this point; room temp or cold ok but it shouldn’t be hot.)
8. Bake in a water bath at 325 F for an hour or until set (try to “jiggle” the pan, if it moves too much, it’s not done.) The water bath is used for even cooking and to prevent browning or souffleing.
9. Chill overnight, or at least 4 hours.
10. Remove from pan and serve.
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