Pumpkin Cheesecake
Pumpkin Cheesecake
Get in the mood for fall and the holidays by baking this sweet treat. This recipe adds an autumn twist to traditional cheesecake with canned pumpkin and a crunchy pecan-graham cracker crust.This recipe was originally published in the Hartford Courant.
Prep Time
25
minutes
Cook Time
35
minutes
Servings
8
servings
Total time: 60 minutes
Ingredients
- 1 3/4 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 2 tablespoon cornstarch
- 1 teaspoon vanilla
- 2 eggs, plus 2 egg yolks
- 1/4 cup heavy cream
- 1 (14-ounce) can of pumpkin pulp
Directions
- Preheat oven to 375 F.
- In a bowl, mix together 1 3/4 cup graham cracker crumbs, 1/4 cup finely chopped pecans and 1/2 cup melted unsalted butter. Press in the bottom and 2 inches up the sides of a 9-inch spring-form pan.
- In the order listed, mix together in a mixer 3 (8-ounce) packages softened cream cheese, 1 1/2 cups sugar, 2 tablespoons cornstarch and 1 teaspoon vanilla. Beat until fluffy. Add 2 eggs and 2 egg yolks. Beat at low speed until just combined.
- Fold in 1/4 cup heavy cream and 1 (14-ounce) can pumpkin pulp. Pour into crust-lined pan.
- Bake 35 to 40 minutes, until center is nearly set.
- Cool for 15 minutes, loosen, cool 1/2 hour and unmold. Cool completely before refrigerating. The cheesecake should cool at least 4 hours and is better if made a day in advance.