Spiced Pumpkin Cheese Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
|
a no crack cake Ingredients:
crust |
5 ounces of graham crackers(9 whole crackers)broken up |
3 tbs. sugar |
1/2 tsp. each-ginger-cinnamon |
1/4 tsp. ground cloves |
6 tbs. butter |
filling |
1 1/3 cups sugar |
1 tsp. ground cinnamon |
1/2 tsp.-each-ground ginger-salt |
1/4 tsp.-each-ground nutmeg-ground cloves-allspice |
1 can(15 ounce) pumpkin |
1 1/2 # cream cheese- cut into 1 pieces at room temp. |
1 tbs. vinilla extract |
1 tbs. fresh lemon juice |
5 large eggs-at room temp. |
1 cup heavy cream |
Directions:
1. CRUST:
2. adjust oven rack to lower middle and preheat to 325*F.
3. spray sides and bottom of a 9 springform pas with non-stick spray
4. pulse crackers , spices and sugar , in a food processor , until finely ground( about 15 two second pulses)
5. place in a medium bowl and drizzle melted butter over and mix with rubber spatula till evenly moist
6. place crumb in bottom of pan and spread crumb evenly
7. using a flat bottomed glass,press crumbs evenly onto bottom,use a soup spoon to press and smooth crumbs ind press into edge of pan
8. bake till fragrant and browned at the edges(about 15 minutes)
9. cool on wire rack while making filling
10. FILLING:
11. bring about 4 quarts of water to a simmer
12. wisk sugar,salt and spices in a small bowl;set aside
13. line a baking pan with 3 layers of paper towell
14. spread pumpkin, evenly over towl and cover with 3 layers of paper towl
15. press firmly until towles are saturated.peel off top towel and discard.grab bottom towels and fold pumpkin in half and flip pumpkin onto baking sheet ,remove towels and discard
16. in a standing mixer fitted with a flat beater,beat cheese at medium speed , about 1 minute,scrape down and add about 1/3 of the sugar mixture,beat on medium low until combined,about 1 minute,add remaining mixture in two additions,scarping after each.
17. add pumpkin,vanilla and lemon juice,beat until combined
18. add 3 eggs and beat about 1 minute,add last 2 eggs and beat about 45 seconds
19. add heavy cream and beat for 45 seconds.scrape and give a final beating by hand
20. set pan with cooled crust on a doubled layer of heavy-duty foil and wrap sides and bottom-set pan in a roasting pan,pour pumpkin into pan,smooth surface and place in oven.add boiling wated to roasting pan till water reaches about 1/2 way up on springform pan
21. bake until center of cake is slightly wobbly when shaken and center registers 145-150*F.about 1 1/2 hrs.
22. remove roaster pan and set on a wire rack.loosen cake around sides with a paring knife.remove pan sides and let set till water is just warm about 45 minutes
23. remove springform pan from water and discard foil set cake in wire rack, cool for about 3 hours then wrap and refrigate for 4 hours
24. let cake stand at room temp.atleast 30 minutes befor serving
|
|