Almost-Famous Pumpkin Cheesecake
Almost-Famous Pumpkin Cheesecake might be a good recipe to expand your side dish collection. For $1.9 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 722 calories, 10g of protein, and 47g of fat per serving. This recipe serves 12. A mixture of sour cream, ground ginger, ground cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. 46 people were impressed by this recipe. From preparation to the plate, this recipe takes around 11 hour and 55 minutes. Overall, this recipe earns a rather bad spoonacular score of 36%. Similar recipes include Almost-Famous Pumpkin Cheesecake, Donna's Famous Cheesecake, and Almost-Famous Cheesecake Pancakes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 705 minutes
Ingredients:
1 15-ounce can pure pumpkin
2 pounds cream cheese, at room temperature
6 large eggs, at room temperature, lightly beaten
2 1/2 cups graham cracker crumbs
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/3 cup toasted pecans, roughly chopped
Salt
1/4 cup sour cream
2 3/4 cups sugar
2 cups sweetened whipped cream
12 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
Equipment:
oven
springform pan
bowl
roasting pan
aluminum foil
blender
pot
knife
Cooking instruction summary:
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans. Photograph by Ellie Miller
Step by step:
1. Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
2. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.
3. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
4. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth.
5. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined.
6. Pour into the cooled crust.
7. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.
8. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
9. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
10. Photograph by Ellie Miller
Nutrition Information:
covered percent of daily need
