Pumpkin CheesecakeRecipe By: Eric Vellend
Using crushed gingersnaps instead of graham crackers in the crust provides a spicy base for the satiny filling. Tip: Letting the cheesecake gradually cool in the oven after baking greatly reduces the chance of cracking.
- 11⁄4 cups ground ginger snap cookies
- 1⁄4 cup unsalted butter, melted
- 3 250-gpkg. Cream cheese, at room temperature
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1⁄4 tsp salt
- 1 cup canned pumpkin purée
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp ground nutmeg
- 1⁄8 tsp ground cloves
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- Whipped cream (for garnish)
- Halved kumquats (for garnish, optional)
Directions Yield: Serves 12
- Lightly grease a 9″ springform pan. Cut a 9″ circle of parchment paper and line bottom of pan. Cut a 3″ by 28″ strip of parchment and line sides of pan.
- Preheat oven to 350°F. To make crust, mix cookie crumbs and butter in a medium bowl until moistened. Pat evenly into bottom of pan. Bake until browned, 10 to 12 minutes.
- To make filling, combine cream cheese and sugar in bowl of a stand mixer fitted with a paddle. Beat on medium until smooth, stopping and scraping down bowl several times. Reduce speed to low. Add flour and salt. Add pumpkin, spices and vanilla. Mix until smooth. Add eggs, one at a time, until combined.
- Place pan on baking sheet. Pour filling on top of crust. Smooth out top. Reduce oven to 325°F. Bake on middle shelf until just set, 55 to 60 minutes. Turn off oven and open door 4″. Let cheesecake cool in oven for 1 hour. Remove from oven and cool to room temperature. Cover and refrigerate overnight.
- Cut cheesecake into wedges and serve with a dollop of whipped cream and kumquats, if using.