Emeril's Pumpkin Cheesecake (#2)

READY IN: 1hr 45mins
SERVES: 8-10




  • Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan.
  • In a food processor fitted with the metal blade, mix the cream cheese until smooth.
  • Add the brown sugar and process until blended.
  • Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
  • Add the flour, salt, cinnamon and vanilla and blend until smooth.
  • Add the pumpkin and blend until smooth.
  • Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven.
  • Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
  • Let cool completely before slicing.