I'm on a pumpkin kickFollow

Ok, I need a good pumpkin cheesecake recipe stat! It's been requested as a condition of a lasagna luncheon! Kao, I know you'll come through for me good buddy!

Nexa

I put a little curry powder on the seeds along with the salt and bake em.

Nexa

Sorry, i hadn't checked this thread in a while. Here it is!

Ingrediants
Crust
1 1/2 cups gingersnap cookie crumbs (Grahm crackers work too)
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinimon.

Cheesecake
3 (8 ounce) packages cream cheese, softened (Ricotta doesn't taste well with the pumpkin I think)
1 cup packed dark brown sugar
1 1/2 cups pumpkin, canned or fresh.
1/2 cup heavy cream
1/3 cup maple syrup (get the good stuff.)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teeaspoon ginger
4 eggs


Directions
Preheat oven to 325 degrees F.

Crust:
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom of the pan to form the crust. Bake in oven at 325 degrees for 10 minutes, then remove and set aside.

Filling
Beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, spices and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into prepared crust. Bake for 90 minutes, or until center of cheesecake is set. Allow to cool in the oven for 30 minutes, then another 30 minutes on the counter, then refrigerate overnight.

Note: baking in a steam bath is highly reccmmended. To do so, cover the bottom seams of the springform pan with aluminum foil to make it watertight, and place the pan on a large baking sheet that has an edge and will hold water. Place the whole assembly in the oven and then add 2 or 3 cups of water to the baking sheet.

Also, if the cheesecake starts to brown on top too much, place a sheet of aluminum foil over the top.

Edited, Oct 24th 2008 7:06am by Kaolian

Oops, the smaller one should be allspice. i'll fix it in a second. And if you omit the hazelnuts, I would swap them out for cashews to add texture. You can just increase the ghram crackers too though.


Alternativly, you can use my other crust recipie
Crust:
Ingrediants:
1 cup graham cracker crumbs
1/4 cup finely chopped cashews
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted


Edit: The first crust recipie assumes you are using some of it for the sides of the cheesecake too. This one does not.

Edited, Oct 24th 2008 7:08am by Kaolian

Ah. Well, in that case feel free to omit away.