Pumpkin Cheesecake.

I’ll be making this later today…  This has become a Thanksgiving (and sometimes Christmas!) tradition…

I thought it was posted here, but it was on the old 2sparrows site…

Pumpkin Cheescake

(From Emeril)

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup finely ground pecans
  • 1 tb light brown sugar
  • 1 tb ground cinnamon
  • 8 tb (1 stick) unsalted butter, melted
  • three 8 oz. packages of cream cheese at room temperature
  • 1 1/2 cups sugar
  • 2 tb cornstarch
  • 1 tsp pure vanilla extract
  • 1/2 tsp freshly grated nutmeg
  • 2 large eggs
  • 2 large egg yolks
  • one 15 oz. can of pumpkin puree
  • 1/4 cup heavy cream

Preheat the oven to 350 F.

Combine the cracker crumbs, pecans, brown sugar, and 1/2 tsp of cinnamon into a medium bowl.  Mix in the melted butter.  Press the mixture firmly into a 9 inch spring form pan.

Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed.   Add the eggs and yolks and beat until just blended.  Mix in the pumpkin and cream.

Spread the batter in the pan and place it on a baking sheet.  Bake until the center is nearly set, about 60 to 70 minutes.  Cool on a wire rack for 15 minutes.  Run a sharp knife between the cake and the sides of the pan.  Remove the sides of the pan.  Cool completely on a the rack before covering tightly with aluminum foil or plastic wrap.  Refrigerate until well chilled, at least 4 hours or up to 2 days.

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