Martin Sheens Favorite Pumpkin Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
|
Several years ago, I found this recipe.Think there was an interview with Martin Sheen in Bon Appetit magazine His daughter is a chef, and this is his favorite Thanksgiving dessert.You may already be familiar with this recipe. Read more . It is scrumptious! Ingredients:
crust |
9 whole graham crackers, broken (about 4 ounces) |
1/4 cup sugar |
1 teaspoon ground cinnamon |
4 tablespoons butter, melted |
filling |
4 (8 ounce) packages cream cheese, at room temperature |
1 1/2 cups sugar |
3 large eggs |
1 (15 ounce) can pumpkin puree (not pie filling) |
1 cup heavy cream |
2 teaspoons pure vanilla extract |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
Directions:
1. CRUST
2. Preheat oven to 350°F.
3. Wrap double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan (The idea is to make it watertight). This is very important or you will have a soggy crust
4. In food processor, combine graham crackers, sugar, cinnamon until graham crackers are very finely ground
5. Drizzle melted butter over crumbs in processor bowl
6. Pulse until crumbs begin to stick together.
7. Press crumbs over bottom (not the sides) of prepared pan.
8. Bake in middle of oven until crust is slightly golden, about 10 minutes.
9. Transfer to wire rack, cool while preparing filling
10. FILLING
11. In a large mixing bowl, with electric mixer, beat cream cheese and sugar until smooth and fluffy.
12. Beat eggs one at a time.
13. Add pumpkin and remaining ingredients
14. Beat just until mixed
15. Pour filling into prepared crust
16. Place springform pan in large roasting pan and add hot water to come halfway up the sides of the springform pan
17. Bake cheesecake until the filling is slightly puffed and softly set and top is golden, about 1 1/2 hours
18. Carefully transfer cheesecake to a wire rack to cool
19. Cover and refrigerate overnight.
20. Use knife to cut around the side of the pan to loosen the cheesecake
21. Release pan sides, cut the cheesecake into wedges, and serve
|
|