Ultra-Creamy Pumpkin Cheesecake With a Hint of Brandy
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Fall is here and I've been craving spicy-sweet pumpkin cheesecake. Rich pumpkin, nutmeg, ginger, cloves, cinnamon – all those earthy spices of a traditional pumpkin pie except they're in a velvety, creamy cheesecake. To kick things up a-bit, I add a little brandy to this recipe - Once you bite into this delight you are sure to surrender to the pleasure. Sure, it's an outrageous indulgence. But what the heck: The holidays are here!
- Ready In:
- 1hr 50mins
- Serves:
- Units:
ingredients
-
Crumb Crust
- 1 1⁄2 cups finely ground graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
-
Pumpkin Filling
- 2 cups cottage cheese
- 2 (8 ounce) packages cream cheese, softened
- 2 cups dark brown sugar
- 3 large eggs
- 1⁄3 cup flour
- 1 (15 ounce) can solid-pack pumpkin
- 1 1⁄2 tablespoons ground ginger
- 1 1⁄2 tablespoons ground cinnamon
- 1⁄3 cup brandy
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
-
Topping
- whipped cream
- 1⁄2 cup pecan halves, toasted
- 1⁄2 cup chopped crystallized ginger
directions
- Preheat oven to 350°F
- Coat 9" springform pan with cooking spray.
- Crumb Crust:.
- Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
- Pumpkin Filling:.
- With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
- Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
- Pour the batter into the baked graham cracker crust.
- Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
- Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
- Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.
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RECIPE MADE WITH LOVE BY
@Feast Your Eyes
Contributor
@Feast Your Eyes
Contributor
"Fall is here and I've been craving spicy-sweet pumpkin cheesecake. Rich pumpkin, nutmeg, ginger, cloves, cinnamon – all those earthy spices of a traditional pumpkin pie except they're in a velvety, creamy cheesecake. To kick things up a-bit, I add a little brandy to this recipe - Once you bite into this delight you are sure to surrender to the pleasure. Sure, it's an outrageous indulgence. But what the heck: The holidays are here!"
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Fall is here and I've been craving spicy-sweet pumpkin cheesecake. Rich pumpkin, nutmeg, ginger, cloves, cinnamon – all those earthy spices of a traditional pumpkin pie except they're in a velvety, creamy cheesecake. To kick things up a-bit, I add a little brandy to this recipe - Once you bite into this delight you are sure to surrender to the pleasure. Sure, it's an outrageous indulgence. But what the heck: The holidays are here!
