Recipe by Tish
Emeril suggest that if you buy and extra pumpkin and puree it you will have the most fantastic cheesecake for the holidays. Sounds amazing!
Top Review by Chef_Chris
This was the best pumpkin cheesecake I've made so far, and I've tried 5 other recipes. I should have known Emeril's would be the best. It's easy and delicious. Definitely beat this minimally, bake it in a water bath and run the knife around the edge when done baking....this way it won't crack. I want to point out that it DOES NOT make two pies as someone stated, unless you are using those cheap pre-made graham cracker crust, which I don't recommend. It makes one cheesecake in a springform pan.
- 1 3⁄4 cups graham cracker crumbs
- 1⁄4 cup finely ground pecans
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 cup butter, melted
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 1⁄2 cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1⁄8 teaspoon grated nutmeg
- 2 large eggs
- 2 large egg yolks
- 1⁄4 cup heavy cream
- 1 (15 ounce) can pumpkin puree
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
- Pour in the melted butter and stir well to blend.
- Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
- Beat until fluffy.
- Add the eggs and yolks, beating on low speed until just blended.
- Fold in the cream and pumpkin purée.
- Pour the batter into the crust-lined pan, and place on a baking sheet.
- Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
- Remove from the oven and cool for 15 minutes.
- Carefully run a small, sharp knife between the cake and the sides of the pan.
- Release the sides of the pan and cool at room temperature for 30 minutes.
- Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.