October 27, 2008
My recipe is pretty old. It was originally for 4 cheesecakes(I used to work in a commercial kitchen), but the quantities have been scaled back for a single cake. When I cooked for a living, almost no one else made pumpkin cheesecakes. Now, it seems like everyone and their brother makes their own, including the big warehouse stores such as Costco. Whatever. This recipe is the best.
1 7/8 pounds cream cheese(worried about the fat? Use some Neufchatel)
5/8 cup brown sugar
1/3 cup sugar
3/8 cup flour
1 1/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 1/4 cup pumpkin puree
5/8 cup sour cream
1/8 cup rum
1 Tbsp vanilla
Approx. 30-49 ginger snaps
Approx. 1/4 cup butter
1) Grind up ginger snaps and mix with enough melted butter to bind together.
2) Cream together cream cheese, brown sugar and sugar. Beat eggs and add to
cream cheese mixture.
3) Add flour and the rest of the ingredients. Mix well. I suggest using the
beater attachment on your mixer, but it's up to you.
4) Grease a springform pan(10" preferred, but 9" will also work). Press the ginger
snap mixture into the pan to form the crust. Pour mixture into the crust-lined
pan; gently shake to remove air bubbles. Bake in 350 degree oven in a water bath
until the center is set.
***Note: If you have trouble with the cheesecake cracking, lower the temperature of
the oven to 300F and bake for 1 hour. Turn the oven off, open the door for one minute,
close the door and then let the cheesecake sit in it for about 45 minutes. Chill before
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