Mar’s Pumpkin Cheesecake
*Cheesecake should be cooled completely on rack, wrapped
with plastic wrap and refrigerated for at least five hours, so plan
accordingly. Best baked day before.
*Eggs and cream cheese should be at room temp
Crust:
1½ rough
ground gingersnap cookies
1½ rough ground, toasted chopped pecans or hazelnuts
¼ cup
packed dark brown sugar
6
tablespoons unsalted butter, melted. Add more melted butter if dry.
Filling:
1⅓ cup white sugar
⅓ cup packed dark brown sugar
1 plus
1/2 15oz. can solid pack unseasoned pumpkin
3
tablespoons flour
½ cup
whipping cream
⅓ cup maple syrup
2
teaspoons vanilla
2
teaspoons ground cinnamon
1½ teaspoon
ground allspice
½ teaspoon
ground cardamom
½
teaspoon salt
4 large
eggs plus 2 yolks - room temp.
Make crust:
Preheat
oven to 400.
Wrap
outside of 10” springform pan in 2 or 3 layers of foil.
Combine
crust ingredients with fork. Lightly
butter inside rim of pan. With plastic
bag on hand press onto bottom and halfway up pan. If you have enough mixture, press all the way
up. Bake in oven about 8 minutes or
until golden, cool on rack.
Make Filling:
Preheat
oven to 450.
Cut cream
cheese into slices and beat until almost smooth. Add sugars and beat until light and fluffy. Slowly beat in pumpkin, cream, maple syrup and
spices.
Slowly
beat in eggs and yolks (one at a time). Mix
on Med speed until smooth. Best not to
over-mix.
Pour into
crust lined pan. Don’t worry if it looks
too full, it will bake down. Bake at 450
for 12 minutes; leave cheesecake in oven, reduce heat to 300 and bake 45 to 55
minutes. Outside top edge should be
slightly browned and center may jiggle just slightly.
Turn oven
off and leave cheesecake in oven for ½ hour.
Remove from oven and cool on rack for ½ hour.
Carefully
remove foil and run sharp knife around inside edge of pan. Continue to cool for 1 more hour, then loosen
sides spring. Allow to cool for 2 more
hours. The top may crack, but that’s
okay. When it is no longer warm to the
touch (room temp) remove outside ring, cover with plastic wrap and refrigerate
for at least six hours – best overnight.
Do not attempt to remove bottom of pan before cutting.
Serve
with cinnamon flavored whipped cream.
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