Pumpkin Cheesecake With Gingersnap Crust (12 ) |
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Prep Time: 45 Minutes Cook Time: 65 Minutes |
Ready In: 110 Minutes Servings: 6 |
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I worked as a cook for a very up-scale caterer many years ago, and this was one of the desserts most requested around the holidays. It is absolutely heavenly! This recipe makes a 12 cheesecake - HUGE!!! Ingredients:
1 1/2 cups gingersnaps, crushed |
6 tablespoons butter, softened |
1/4 cup confectioners' sugar |
2 cups sugar |
1 1/2 cups pumpkin puree |
6 egg yolks, lightly beaten |
2 tablespoons cinnamon |
3 pieces crystallized ginger, minced |
1 teaspoon mace |
1 teaspoon salt |
3 lbs cream cheese, softened |
1 1/4 cups sugar |
3 whole eggs |
4 egg yolks |
1/4 cup heavy cream |
2 tablespoons cornstarch |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
Directions:
1. Preheat oven to 400°F.
2. In food processor blend all crust ingredients.
3. Press into bottom of 12 springform pan. Tamp down well.
4. Chill crust 30 minutes.
5. Bake crust in 400°F oven 10 minutes.
6. Increase temp to 475°F.
7. In a bowl combine all ingredients for Pumpkin Mixture. Set aside.
8. Prepare Cream Cheese Mixture: In another bowl cream together cream cheese and sugar.
9. Add eggs and yolks, one at a time, beating well after each addition.
10. Add heavy cream, cornstarch, vanilla and lemon extract.
11. Fold the Pumpkin Mixture into the Cream Cheese Mixture. Beat well.
12. Pour batter into pan on cooled crust.
13. Bake on middle rack 10 minutes at 475°F.
14. Lower heat to 250°F and bake for an additional 90 minutes.
15. Transfer pan to rack and cool 1 hour.
16. Cover and refrigerate for at least 8 hours.
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