Recipe: Pumpkin Cheesecake
Archiving for use later. Posted by my friend Helen:
Pumpkin Cheesecake (from Nigella Lawson, Feast)
2 cups graham cracker crumbs
1 stick soft unsalted butter
3 packages cream cheese - total weight, 1.5 lbs
1 15oz can unseasoned pumpkin puree
1 cup sugar
6 eggs
1 teaspoon vanillaPut the crumbs and butter in the food processor and blend until it all looks like damp sand. Press into the bottom of a 9 inch springform pan. Put the pan in the fridge.
Clean out processor and put in all the cream cheese and the puree. Blend until the cheese and pumpkin are well mixed. It’ll be pale orange. Add, down the funnel, the sugar, vanilla and the eggs. Pour this mixture into the springform pan.
Wrap the pan thoroughly in heavy duty aluminum foil in as many layers as you can stand to make at the time, leaving the top open, of course. I used 3, I think. Put the springform in a roasting pan. Fill the roasting pan partially (up to halfway up on the springform) with recently boiled water.
Put the roasting pan/springform pan in the oven and bake for 1 3/4 hours at 375, or until the cheese is set but a little bit wobbly in the middle still. It does get rather dark on top, so of course you should watch it to keep it from burning. After you take it out of the water bath, you can put the springform pan, still wrapped, into the fridge to chill overnight.
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