Spiced Pumpkin Cheesecake (Bon Appétit Magazine) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This rich, delicious, and easy recipe is from Bon Appétit Magazine (November 1997). If you want to make it a little healthier, you can use non-fat cream cheese and it still tastes great! Ingredients:
1 cup pecans (about 4 ounces) |
1 cup graham cracker crumbs |
2 tablespoons sugar |
5 tablespoons unsalted butter, melted |
4 (8 ounce) packages cream cheese, room temperature |
1 1/4 cups sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1 (15 ounce) can solid pack pumpkin |
3 large eggs |
1 tablespoon vanilla extract |
Directions:
1. Make crust: Preheat oven to 350°F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
2. Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
3. Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).
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