Recipes

Pumpkin Cheesecake

Pumpkin Pie is hands down my favorite dessert. Not a cake fan I always had pumpkin pie for my birthday. I like to make changes to recipes to challenge the palate and awaken the senses. Sometimes it works and other times...not so much. The Port in this recipe pairs well with the spices and the richness of cheesecake.

  • Prep Time: 15m
  • Cook Time: 1h 20m
  • Total Time: 1h 35m
  • Serves: 12
  • Yield: 1 Cheesecake
  • Category: ,

Ingredients

For the Crust

  • 2 c ground gingersnap cookies
  • 2 c ground gingersnap cookies
  • 4 oz butter, melted
  • 4 oz butter, melted

For the Filling

  • 2 lb cream cheese, soft
  • 1 c granulated sugar
  • 3/4 c canned pumpkin
  • 1/4 c Port
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. fresh ground nutmeg or mace
  • 2 eggs
  • 3 yolks

Instructions

Preheat oven to 350 degrees

  1. In mixing bowl combine ground gingersnaps, sugar and enough butter so that the crumbs hold together when you squeeze them into a ball.
  2. Press into 9 inch spring form cheesecake pan
  3. Bake for 10 minutes or till more golden around the edges.

Turn the oven down to 300 degrees

    Turn the oven down to 300 degrees

    1. Wrap your cheesecake pan tightly with aluminum foil.
    2. In a mixer fitted with a paddle attachment combine the cream cheese, 1 C sugar, and vanilla.
    3. Wrap your cheesecake pan tightly with aluminum foil.
    4. Pour Batter into pan.
    5. Mix on low speed because you don\'t want to incorporate air into the batter.
    6. Place pan inside a roasting pan or something large enough to hold ice bath.
    7. Scrape the sides and bottom.
    8. Mix with an electric mixer until smooth. Once you add the eggs you can\'t get the lumps out without affecting the consistency.
    9. Fill the pan with ice, being careful not to fill past aluminum foil.
    10. Add the pumpkin, eggs, Port, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
    11. Pour the filling into the pan.
    12. Place pan inside a roasting pan or something large enough to hold ice bath.
    13. Fill the pan with ice, being careful not to fill past aluminum foil.
    14. Bake for 60-70 minutes till set

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