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October 2018

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Spirited Pumpkin Cheesecake Recipe

Spirited Pumpkin Cheesecake recipe and other cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spirited Pumpkin Cheesecake recipe  PDF



PECAN CRUST 1 tb Butter room temp
1 1/4 c Finely chopped pecans
1/4 c Fine dry bread crumbs
2 tb Sugar
2 tb Butter: melted and amp cooled
CHEESECAKE 2 1/4 lb Cream cheese room temp
1/4 c Brandy or cognac
3/4 c Cooked pumpkin pureed
1 1/2 c Lt brown sugar packed
1/3 c Sugar
1 1/2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts Ground mace
3 Lg eggs room temp
2 Lg egg yolks room temp

Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides of 9 spring form pan evenly with unmelted butter and set aside. Mi dry ingredients in med. bowl. Drizzle melted butter over dry mi and stir and toss to coat until slightly darkened and uniform. Press crust evenly on sides and bottom of pan and refrigerate 5 minutes. Bake until crust is slightly dry, 8 10 minutes, cool on wire rack to room temp. Cheesecake: Cut cream cheese into 1 chunks, place in large mi er bowl and beat at med speed until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and mi well. Continue beating while very slowly adding sugars, scraping sides of bowl as needed. Beat until smooth, add spices blend well. Beat whole eggs with the yolks in small bowl at med speed until blended. Add eggs, about 1/4 c at a time to cheese mi , beating well and
scraping sides of bowl after each addition. Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan several quarter turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let cake stand in oven with door propped open 8 for 30 minutes. Place on wire rack away from drafts, let cool undisturbed until sides and bottom are completely cooled. Remove sides of pan and refrigerate uncovered overnight or at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time. from The Perfect Cheesecake by editors of Consumer Guide

Spirited Pumpkin Cheesecake recipe and other cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
353 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Spirited Pumpkin Cheesecake recipe  PDF   Cake recipes RSS   New

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