Emeril Lagasse's Pumpkin Cheesecake

Recipe by TishT
READY IN: 9hrs 20mins
SERVES: 10-12




  • 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.