Cook1 hr 30 mins
Ran across this recipe just before Thanksgiving. WOW! It will now be on my desert table every year. (I may take it to a pot luck or two as well). Fantastically delicious and easy to make. Recipe is originally from Martin Sheen's daughter (Rene Estevez), who used to be a pastry chef.
- 9 whole graham crackers, broken (about 4 ounces)
- 1⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, at room temperature
- 1 1⁄2 cups sugar
- 3 large eggs
- 1 (15 ounce) can pumpkin puree (not pie filling)
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- To make the Crust: Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (The idea is to make it watertight). This is very important or you will have a soggy crust.
- Combine the graham crackers, sugar, and cinnamon in a food processor.
- Process until the graham crackers are very finely ground.
- Drizzle the melted butter over.
- Pulse until the crumbs begin to stick together.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin and the remaining ingredients.
- Beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- To bake and serve: Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
- Release the pan sides, cut the cheesecake into wedges, and serve.