2 c graham crumbs
1/3 c granulated sugar
6 T butter, softened
5 (8 oz.) pkgs. cream cheese, room temperature
5 T all-purpose flour
2 c granulated sugar
6 large eggs
1/3 c heavy cream
1/2 tsp. vanilla
1 c pureed pumpkin
3/4 tsp ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
2 c sour cream
1/2 c granulated sugar
Ground cinnamon
Preheat oven to 500*. Wrap a 10" springform pan with a double layer of HD foil. Place into a large roasting pan. Set a tea kettle of water to boil.
In a large bowl combine the graham crumbs, sugar and butter. Work with your fingers until the butter is evenly dispersed. Dump into springform pan and press onto bottom and sides. Set aside.
In large bowl of a stand mixer, beat cream cheese and flour until smooth and creamy. Alternate sugar with eggs, beating well after each addition. Add heavy cream, vanilla, pumpkin and spices. Beat on medium speed until smooth and incorporated. Pour into prepared pan. Place roasting pan on rack in oven and pour boiling water into it until its halfway up the sides of the cheesecake pan. Bake for 10 minutes. Reduce temperature to 300* and continue baking 1 hr. and 30 minutes. Cheesecake should be set except for 2-3" in the center. Turn oven off and let sit with door closed for 30 minutes.
In the meantime, whisk the sour cream and sugar together until the sugar dissolves.
Remove the cheesecake from the water bath and spread the sour cream over the top. Return to the oven and let sit until it cools to room temperature. Refrigerate for 4 hours or overnight. Remove the sides of the pan and set on a serving dish. Add cinnamon to a small sieve and dust over the sour cream.
Enjoy!
No comments:
Post a Comment