Pumpkin Cheesecake (yield: 1 9-in round)
Cheesecake:
16 oz (454g) cream cheese, softened
1 c (213g) brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 c (227g) pumpkin puree
3 eggs
2/3 c (151g) heavy cream
1. Mix cream cheese, brown sugar, and spices. Stop and scrape the bowl a few times to make sure the mixture is completely smooth.
2. Add the pumpkin and mix until smooth.
3. With the mixer running on low, add the eggs one at a time. Wait until each egg is incorporated before adding the next.
4. Pour in the heavy cream and mix until homogeneous.
Crust:
8.8 oz (250g) cookies
3 oz (85g) butter, melted
1. Grind cookies into a powder. Add melted butter and mix.
Assembly:
1. Press the crust into a 9-in round cake pan.
2. Place the cake pan in a roasting pan or any larger pan.
3. Fill the cake pan with the cheesecake mixture.
4. Add hot water to the roasting pan until it goes roughly 2/3 of the way up the cake pan.
5. Bake at 300F for 70-80 minutes or until the center wobbles just slightly.
6. Let cool overnight before removing from the pan.
Cream Cheese Icing:
8 oz (227g) cream cheese, softened
4 oz (113g) butter, softened
1 c (113g) powdered sugar, sifted
1 tsp vanilla
1. Mix cream cheese and butter until smooth.
2. Add the powdered sugar and vanilla and mix until combined.
1 окт 2024
