Recipe by evelyn/athens
Break tradition and forget the pie! Serve this cheesecake instead. OK, I like the pie too, no reason not to have both.;-)
Top Review by ceyanne
This is the first time I have made cheesecake so this is a newbie review for it. My cheesecake cracked really bad but I think I overcooked it. My mother turned the oven down and we cooked it longer than advised. I treated it more like a cake and did the tooth pick test on it(waited for it to be mostly clean b4 pulling it.). I added a couple more table spoons of sugar to the batter and the whip cream so I think that is more of a "to taste" ingrediant. This is a receipe that I want to try again and again. It had an excellent taste. The whip cream was a perfect accompaniment. I did not drizzle caramel over it(time crunch) but will next time. Overall even with it overcooked (my fault) it was EXCELLENT!!!!
- 177.44 ml graham cracker crumbs
- 118.29 ml finely chopped pecans
- 59.14 ml firmly packed dark brown sugar
- 59.14 ml sugar
- 3.69 ml cinnamon
- 59.14 ml butter, melted and cooled
- 236.59 ml pumpkin puree
- 3 large eggs, room temperature
- 7.39 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml ginger
- 2.46 ml salt
- 1.23 ml allspice
- 0.59 ml clove
- 236.59 ml sugar, plus
- 29.58 ml sugar
- 4 (907.18 g) package cream cheese, softened
- 29.58 ml heavy cream
- 22.18 ml cornstarch
- 14.79 ml vanilla extract
cinnamon whipped cream for garnish
- 236.59 ml well-chilled heavy cream
- 14.79 ml icing sugar
- 3.69 ml cinnamon
- caramel sauce (optional)
Directions See How It's Made
- Place rack in center of oven.
- Preheat oven to 350°F.
- Make crust: Combine all crust ingredients in a bowl.
- Press onto bottom of 10 inch springform pan and bake for 10 minutes.
- Remove to cool.
- Make filling: Whisk together pumpkin, eggs, spices, salt and ¾ cup of the sugar.
- Cream together cream cheese and remaining sugar.
- Beat in cream, cornstarch and vanilla.
- Carefully beat in pumpkin mixture.
- Pour into crust. Lift pan 1 inch off counter and let drop (this breaks up any air bubbles in the batter that may contribute to cracking). Bake for 40-45 minutes, or until center is set. Run a thin, sharp knife around edge of pan to release crust (this too helps inhibit cracking).
- Let cool, covered loosely, overnight.
- Remove sides of pan and put on your prettiest serving platter.
- Garnish with cinnamon whipped cream and caramel sauce (if desired); dust top of cake lightly with more cinnamon.
- For cinnamon whipped cream: Beat cream until foamy. Beat in sugar and cinnamon until the cream holds soft peaks.
- Note: Although this cheesecake has never cracked for me, I know it has for others - but not to worry as the cinnamon whipped cream topping embellishes everything and the cheesecake is just gorgeous! ;-).