Ooh La La's Pumpkin Cheesecake
Monday, November 23, 2015
HOUSTON -- Ooh La La Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust:
- 2 cups Graham Cracker Crumbs
- 2 Tb. Granulated Sugar
- 3 oz. Butter
For the Cheesecake Filling:
- 3 lb. Philadelphia Cream Cheese
- 1 lb. 2oz Granulated Sugar
- 2 tsp. Vanilla Extract
- 6 Eggs
- 1 cup Heavy Cream
- 1 cup Pumpkin Pure
- 1 tsp. Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/2 tsp Clove
Directions
Cheesecake Crust Directions:
- Preheat oven to 350 degrees.
- Spray the side of a 10" cake pan with non-stick cooking spray.
- Combine graham crackers, sugar and butter in a bowl.
- Transfer the mixture to the pan and pat into an even layer with your hand or the bottom of a measuring cup.
- Place the 10" pan on a baking sheet.
- Bake for 15 minutes or until the crust is golden brown and firm to the touch. Set aside.
- Allow the crust to cool completely.
Cheesecake Filling Directions:
- Place the cream cheese in a bowl of an electric mixer fitted with the paddle attachment.
- Beat the cream cheese until fluffy about 5 minutes. Scrape down the sides of the bowl as needed.
- With mixer on low speed add sugar; mix until smooth.
- Add eggs, one at a time, beating until well combined.
- Add heavy cream and vanilla; mix until smooth.
- Add the pumpkin pure, cinnamon, nutmeg, clove and ginger. Mix until well incorporated. Do not over mix.
- Pour the cream cheese mixture into the prepared pan lined with graham cracker crumbs.
- Place the cake pan in a sheet pan with a rim.
- Carefully add warm water to the sheet pan. Add enough water to reach 1/4 of the way up the 10" cake pan.
- Bake at 265 degrees for 2.5 hours. The cheesecake will be set but still slightly wobbly in the center.
- Transfer pan to a cooling rack. Let the cheesecake cool completely.
- Refrigerate overnight. Before unfolding run a pairing knife along the edge of the pan.
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