Ingredients Jump to Instructions ↓

  1. Spicy Pumpkin Cheesecake

  2. 2 cups vanilla wafer crumbs

  3. 2/3 cup unsalted butter, melted

  4. 3 tbs granulated sugar

  5. pinch each cinnamon and nutmeg 1 lb cream cheese

  6. 2/3 cup granulated sugar

  7. 1/4 cup all purpose flour

  8. 6 eggs

  9. 2 cups canned or fresh pumkin puree

  10. 1 tsp cinnamon

  11. 3/4 tsp nutmeg

  12. 1/4 tsp allspice

  13. 1 cup whipping cream

  14. 2 tbs icing sugar

  15. In small bowl, mix together wafer crumbs, butter, sugar, cinnamon,

  16. and nutmeg. Press onto bottom and side of 10 inch springform pan.

  17. Refrigerate while making filling.

  18. In large bowl, beat cream cheese with sugar until light and fluffy;

  19. beat in flour. Beat in eggs, one at a time, beating well after each addition. Stir in pumkin puree, cinnamon, nutmeg and all spice;

  20. pour into prepared crust.

  21. 350F oven for 1 hour and 15 minutes or just until barely

  22. firm to the touch. Run knife around edge of pan to loosen cake.

  23. Turn off heat and let cheesecake stand in oven for 30 minutes. Open

  24. oven door and let stand for 30 minutes longer.

  25. Transfer cheesecake to wire rack and let cool for 1 hour. Cover

  26. and refrigerate for at least 2 hours or overnight.

  27. Whip cream; gradually beat in sugar. Place cheesecake on serving

  28. platter and remove sides of pan. Garnish with rosettes of whipped

  29. cream.


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