Zooma's Spiced Pumpkin Cheesecake |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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A cheesecake from a local restaurant called Zooma. This was published in the Providence Journal on Wednesday 12/27/06 Ingredients:
1 1/2 cups ground amaretto cookies |
1 1/2 cups crushed graham crackers |
1 1/4 cups toasted walnuts, crushed and divided |
1/4 cup firmly packed brown sugar |
1/4 cup unsalted butter, melted (one stick) |
4 (8 ounce) packages cream cheese, at room temperature |
1 1/2 cups sugar |
3 large eggs |
1 (15 ounce) can pure pumpkin puree |
1 cup heavy cream |
2 teaspoons vanilla extract |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 cup sour cream |
5 tablespoons heavy cream |
1 teaspoon cinnamon |
6 ounces sugar |
4 ounces water |
1 1/2 ounces butter |
7 ounces heavy cream |
Directions:
1. Crust.
2. Position rack in center of oven and preheat to 350 degrees.
3. Wrap outside of spring-form pan with heavy duty foil to prevent leaking.
4. Combine cookies, graham crackers, 1 cup of walnuts and brown sugar in food processor.
5. Reserve remaining walnuts for topping of cake.
6. Slowly add butter and pulse the processor until crumbs begin to stick together.
7. Press crumbs into the bottom, not sides of pan.
8. Filling.
9. Using an electric mixer, beat cream cheese and sugar until smooth and fluffy.
10. Transfer 3/4 cup of the mixture to small bowl; cover tightly and refrigerate for topping.
11. Beat in eggs one at a time.
12. Add pumpkin and remaining seven ingredients.
13. Beat until just blended.
14. Pour filling into prepared crust.
15. Place spring-form pan in large roasting pan.
16. Add enough water to come halfway up sides of spring-form pan.
17. Bake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
18. Transfer pan to rack and cool.
19. Refrigerate cake overnight, or if needed that day it can be placed in freezer for 6 hours.
20. Topping.
21. Bring remaining 3/4 cup cream cheese mixture to room temperature.
22. Add sour cream, heavy cream and cinnamon to cream cheese misture and stir to combine.
23. Remove cheesecake from refrigerator.
24. Press down firmly on sides of cheesecake to even its thickness.
25. Using a knife, cut around sides of pan to loosen cake; release pan sides.
26. Spread topping mixture evenly over cheesecake.
27. Caramel Sauce.
28. Cook sugar and water until sugar browns, stirring constantly.
29. Remove from heat and blen in butter, then stir in cream immediately.
30. Drizzle caramel sauce over cake and refrigerate until caramel sets, about 20 minutes.
31. Remove from refrigerator and dust the edges of cheesecake with the reserved 1/4 cup of of toasted walnuts.
32. Slice and serve.
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