Pumpkin Cheesecake

Total Time:
9 hr 35 min
Prep:
20 min
Inactive:
8 hr
Cook:
1 hr 15 min

Yield:
12 servings
Level:
Easy

Ingredients
  • Crust:
  • 2 packages honey graham crackers (about 20 rectangles)
  • 1 cup walnuts or pecans
  • 1 1/2 sticks butter, melted
  • Filling:
  • 2 1/2 pounds cream cheese
  • 1 cup sugar
  • 4 large eggs, lightly beaten
  • 3 egg yolks, lightly beaten
  • 2 teaspoons cinnamon
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 1 (15-ounce) can pumpkin
  • Heavy cream whipped with brandy, for serving
Directions
  • Preheat oven to 425 degrees F.

  • For the crust: Put the graham crackers in a food processor and process until all the pieces are broken down to a sand-like consistency. Add the nuts and process until they are completely combined with the graham crackers. With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together. Press the crust evenly into the bottom and a little up the sides of a 9-inch springform pan. Set aside.

  • For the filling: In a large bowl, mix together; cream cheese, sugar, eggs, and yolks. Add cinnamon, flour, cloves, and ginger. Blend together. Add cream and vanilla, and blend well. At this point, reserve 1/4 cup of the mixture. Add the pumpkin and blend until the color is even.

  • Pour the pumpkin filling into the prepared crust. Take the reserved mixture and create a design on top; a swirl, or pour thin lines across, from top to bottom, then take a knife and working perpendicular to the lines of white filling, run the knife through in similarly spaced lines.

  • Place on the middle rack of the oven and bake for 15 minutes. Reduce temperature to 275 degrees F and bake for 1 more hour. Cool, then chill in the fridge overnight.

  • Serve with brandied whipped cream.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond