Bon Appetit Pumpkin Cheesecake
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans
and sugar in processor. Add
melted butter and blend until combined. Press crust mixture onto
bottom and up sides of 9-inch-diameter
springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in
large bowl until light. Transfer 3/4 cup
mixture to small bowl; cover tightly and refrigerate to use for
topping. Add pumpkin, 4 tablespoons
whipping cream, ground cinnamon and ground allspice to mixture in
large bowl and beat until well
combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until
cheesecake puffs, top browns and center
moves only slightly when pan is shaken, about 1 hour 15 minutes.
Transfer cheesecake to rack and cool
10 minutes. Run small sharp knife around cake pan sides to loosen
cheesecake. Cool. Cover tightly and
refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add
remaining 5 tablespoons
whipping cream to cream cheese mixture and stir to combine. Press down
firmly on edges of cheesecake
to even thickness. Pour cream cheese mixture over cheesecake,
spreading evenly. Spoon caramel sauce in
lines over cream cheese mixture. Using tip of knife, swirl caramel
sauce into cream cheese mixture. (Can
be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag
fitted with small star tip (do not stir
before using). Pipe decorative border around cheesecake and serve.
10 servings
Bon Appétit
November 1993
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All Cheesecakes
Source:
rec.food.baking