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Ingredients

Crust:

Filling:

Garnish (optional):

Directions

Crust:

  • Butter 10 x 2-inch round cake pan or springform pan. (If using springform pan, wrap bottom and sides with foil to prevent leaking.) Mix crumbs, nuts and butter in a bowl. Press firmly over bottom of pan. Refrigerate at least 30 minutes.

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  • Heat oven to 350 degrees F.

Filling:

  • Beat cheese in large bowl until smooth. Beat in sugars and spices; beat until light and fluffy, 4 minutes. Beat in pumpkin. Beat in eggs, one at a time. Beat in cream.

  • Scrape batter into prepared pan. Place cake pan in roasting pan. Add hot water to roasting pan to come halfway up sides of cake pan.

  • Bake in 350 degree F oven for 45 to 60 minutes, until firm to touch and slightly puffed. Turn oven off. Prop door open slightly with wooden spoon. Let stand in oven 1 hour. Transfer pan to rack; let cool. Cover and refrigerate for at least 4 hours.

  • If cheesecake is baked in cake pan, dip pan into large bowl of hot water 2 to 3 minutes to loosen crust. Invert large flat plate on top of cheesecake; invert cake onto plate. Put second plate on bottom of cheesecake; turn right side up. If baked in springform, release sides of pan. Transfer cake to serving plate. Garnish with almonds, if desired.

  • Cut in wedges with knife dipped into water; wipe dry between cuts. Can be refrigerated up to 5 days; wrapped and frozen, up to 2 weeks. Makes 12 servings.

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