Pumpkin Cheesecake

Recipe by evelynathens
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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! ;-).
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