Prep 8 hrs
Cook 1 hr 20 mins
Emeril suggest that if you buy and extra pumpkin and puree it you will have the most fantastic cheesecake for the holidays. Sounds amazing!
- 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
- 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.
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.
Thanks Tish, I love this great recipe! I made it for thanksgiving 2008 everyone raved about it. The cheesecake was creamy in texture and a delicate pumpkin flavour but very rich in taste. I used organic pumpkin puree and the cheesecake came out perfect not a crack anywhere just beautiful and no water bath. I served it with Rum soaked Blackberry's with a dollop of Devonshire Cream. I will say that the graham cracker crust in this recipe deserves a rave review in it's self my cheesecake just slides off the spring form disk. I have made this cheesecake several times always with great success. Unfortunately Mr.Frost came early this year and my pumpkins got touched so I couldn't use them them. Thanks for Emeril's recipe he is the best!
This was fabulous! I have made several pumpkin cheesecakes, and this one was the best. I made it with the ingredients exactly as the recipe called for. I did put it in a water bath, cooked it at 350 for an hour, then turned the oven off and opened the door slightly and left it in there for about 30 mins. It was perfect!