Pumpkin Cheesecake, My Way…

Last year I started making my own cheesecake, I started with a very simple cream cheese, orange juice, egg, sugar recipe, and then started adding and changing it over time to get the one I liked - then I started adding even more stuff, different configurations, etc - like German Chocolate Cheesecake, Key Lime, Turtle, and most recently pumpkin.

After one trial I learned I needed to use fresh ground nutmeg (always better than pre-ground), I needed to dry my pumpkin before using it (made it too moist, almost runny), Needed an extra egg to account for the additional ingredients, and I was make it taller so I needed it to stick more. Don’t you love my ‘chef terms’? Anyway, it turned out wonderful - and I’ve had several people ask - so here is the recipe.

 

Ingredients

**crust**

5 oz. Graham Crackers

7 T unsalted butter, melted

3 1/2 T sugar

1 t cinnamon

1/2 t ground ginger

1/4 t ground cloves

 

**filling**

24 oz. cream cheese, softened (room temperature)

15 oz. pumpkin puree (you can make your own, by Libbys does a great job)

5 large eggs, room temperature

8 oz heavy cream

1 1/2 c. sugar

1 1/3 t cinnamon

1/2 t ground ginger

1/2 t freshly grated nutmeg

1/2 t salt

1/3 t ground cloves

1/4 t ground allspice

1 T vanilla extract

fresh lemon juice from 1/2 of a lemon (about 1 T)

 

Directions

 

**crust**

Preheat over to 325 degrees and place oven rack in the lower-middle position.

Spray the inside the 9” spring form with cooking spray or lightly wipe with Crisco.

Combine crackers, spices, and sugar in the food processor and pulse until they are evenly ground.

Add melted butter and pulse until the crumbs are evenly saturated.

Press crumbs along bottom of the spring form (I use the bottom of a measuring cup), until they are packed together tightly.

Bake for 10 minutes. Let cool.

 

**filling**

(I recommend doing the pumpkin before the crust as it takes awhile)

On a baking sheet lay down a kitchen towel and then on top triple lay paper towels, spread pumpkin evenly over towels in a thin sheet. Over the top press down with triple layer of towels, and repeat until liquid stops coming out of it (you’ll be amazed at how much liquid is in pumpkin!). Set aside.

Combine sugar, salt, and spices into a bowl and whisk until even blended and set aside.

Beat cream cheese until smooth and softened.

Add a third of the sugar mixture and mix until well incorporated, scrape sides into middle, and repeat 2 more times until all dry ingredients are incorporated well. Add the pumpkin, lemon juice, and vanilla and beat until blended (when mixing cream cheese it will stick to the bottom and sides, you will need to continually scrape them to make sure it all mixes evenly).

Add 2 of the eggs and mix on low until blended; repeat with remaining eggs using one at a time.

Add Heavy Cream and beat on low until combined, about 1 minute - don’t beat too long as it will start whipping.

Pour filling into pan over crust, smooth out the top and bake until cake slightly wobbles when shaken and internal temp is 140.

Remove from oven and sit on cooling rack until fully cool, about 4 hours.

Wrap tightly and place in fridge overnight, and serve chilled.

 

Enjoy!