Emeril's Pumpkin Cheesecake (#2) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 25 |
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I say #2 because I found another Emeril Pumpkin Cheesecake recipe on here and it was significantly different. I made this in my 10 springform and it worked fine with a bit of the crust mix leftover. I also put aluminum foil around the base of the pan and baked the cheesecake in a water bath to keep it from cracking. Ingredients:
1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers) |
1 cup pecans, ground |
1/2 cup unsalted butter, melted |
2 lbs cream cheese, cubed and softened |
1 cup light brown sugar |
6 eggs |
1/2 cup heavy cream |
1/2 cup all-purpose flour |
1 pinch salt |
1/2 teaspoon ground cinnamon |
1 teaspoon pure vanilla extract |
2 cups pumpkin puree |
Directions:
1. Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan.
2. In a food processor fitted with the metal blade, mix the cream cheese until smooth.
3. Add the brown sugar and process until blended.
4. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
5. Add the flour, salt, cinnamon and vanilla and blend until smooth.
6. Add the pumpkin and blend until smooth.
7. Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven.
8. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
9. Let cool completely before slicing.
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