This luscious, creamy cheesecake is light and delicious! Baking the cheesecake in a waterbath ensures even cooking and reduces cracking.
Ingredients for Crust:
1-1/2 cups graham cracker crumbs
1/2 cup chopped pecans
1 tsp. cinnamon
1/2 cup brown sugar
4 Tbs. unsalted butter, melted
Ingredients for Filling:
24 oz. cream cheese, softened
1-1/4 cups granulated sugar
3/4 cup sour cream
1 tsp. vanilla
One 15-oz. can solid pack pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch of salt
4 eggs
Pastry Pride or whipped cream, for garnish
Preparation:
Place the crumbs, pecans, cinnamon and sugar in a food processor and pulse until nuts are finely chopped. Add the butter and process until moist crumbs form. Spray a 9" springform pan with nonstick cooking spray, and wrap the bottom and sides of the pan with aluminum foil. Place the crumb mixture in the pan, and press the mixture on the bottom and up the sides of the pan to form a crust. Bake at 350 degrees until lightly toasted, about 10 minutes. Let cool completely.
Place the cream cheese in a food processor and blend until smooth. Add the sugar, sour cream, vanilla, pumpkin and spices and blend to combine. Add the eggs, one at a time, blending well after each addition. Pour the mixture into the prepared crust.
To create a waterbath, set the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come 1" up the sides of the springform pan. Bake the cheesecake in the waterbath at 350 degrees for about 1-1/2 hours, or until set. Remove the cake from the waterbath and allow to cool completely, then refrigerate overnight.
Garnish with whipped cream.
Serves 12. Recipe supplied by the show's host, Chef Jamie Gwen. You can visit her Web site by clicking here.
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