Thursday, November 12, 2009

Pumpkin Cheesecake

I make this Pumpkin Cheesecake for my husband's birthday which was October 9th. It was especially fabulous this year. I found the recipe 6 years ago on It is an Emeril Lagasse recipe so make sure to shout "bam" when adding the ingredients. :)

1 1/2 c vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup flour
pinch salt
1/2 tsp cinnamon
1 tsp vanilla
2 cups pumpkin puree

Preheat the oven to 350 degrees. Combine the crumbs, pecans, and butter together. Mix well and press into a 12-inch spring-form pan. Mix the cream cheese until smooth. (Don't rush this step, the smoother the cream cheese, the better the cheesecake. Take your time. ) Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth. Pour into the spring-form pan.

Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and loosen the sides from the pan with a knife to prevent the cake from splitting down the center. Completely cool the cake before cutting. Serve with Cool-Whip and/or a drizzle of chocolate sauce.

(I seem to have accidently deleted the pics I took of this. Grrr.)