Ultra-Creamy Pumpkin Cheesecake With a Hint of Brandy |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Fall is here and I've been craving spicy-sweet pumpkin cheesecake. Rich pumpkin, nutmeg, ginger, cloves, cinnamon – all those earthy spices of a traditional pumpkin pie except they're in a velvety, creamy cheesecake. To kick things up a-bit, I add a little brandy to this recipe - Once you bite into this delight you are sure to surrender to the pleasure. Sure, it's an outrageous indulgence. But what the heck: The holidays are here! Ingredients:
1 1/2 cups finely ground graham cracker crumbs |
4 tablespoons unsalted butter, melted |
2 tablespoons sugar |
1/4 teaspoon salt |
2 cups cottage cheese |
2 (8 ounce) packages cream cheese, softened |
2 cups dark brown sugar |
3 large eggs |
1/3 cup flour |
1 (15 ounce) can solid-pack pumpkin |
1 1/2 tablespoons ground ginger |
1 1/2 tablespoons ground cinnamon |
1/3 cup brandy |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
whipped cream |
1/2 cup pecan halves, toasted |
1/2 cup chopped crystallized ginger |
Directions:
1. Preheat oven to 350°F
2. Coat 9 springform pan with cooking spray.
3. Crumb Crust:.
4. Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
5. Pumpkin Filling:.
6. With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
7. Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
8. Pour the batter into the baked graham cracker crust.
9. Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
10. Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
11. Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.
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