Pure Pumpkin Cheesecake

Pure Pumpkin Cheesecake


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This is a rich, fall dessert recipe, filled with yummy pumpkin. This recipe This delicious is from the awesome blog, http://onecaketwocake.com.

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  • Crust:
  • 1/2 C. pecan halves
  • 1 C. gingersnap crumbs
  • 1 Tbs. sugar
  • 2 pinches salt
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • Filling:
  • 1 C. pumpkin
  • 1 C. turbinado sugar
  • 2 C. heavy cream
  • 1 lb. (2 8-oz. pkgs.) cream cheese
  • 2 eggs
  • 2 egg yolks
  • Caramel:
  • 1/2 C. sugar
  • 1/2 Tbs. corn syrup
  • 2 Tbs. water
  • 1/4 C. heavy cream, heated
  • 1 Tbs. butter
  • 1/2 tsp. vanilla

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Preheat oven to 350 degrees. Wrap a 9-inch spring-form pan in tin foil to prevent water leakage. For crust: Toast pecans until browned and aromatic, about 7 minutes. Put in food processor along with gingersnap crumbs, sugar, and salt, and process until fine crumbs, about 20 seconds. Add melted butter and pulse just until incorporated. Press crumbs into bottom of pan and 1 1/2 inches up sides (it helps to use a measuring cup). Prebake the crust for about 8-10 minutes, until golden.

For filling: Stir together pumpkin and sugar in small pot, and stir constantly on medium heat until sputtering. Reduce heat to low and cook until thick and shiny, about 3 to 5 minutes. Scrape into food processor and process for 1 minute. Add heavy cream with motor running. Add cream cheese and process until smooth, about 30 seconds. Add eggs and yolks and process until just incorporated. Scrape filling into crust.

Put spring-form pan in larger roasting pan and fill with 1 inch of hot water. Bake for 55 minutes, then turn off oven without opening and let the cake cool until middle is softly set, about 1 hour. Cool on wire rack, then chill overnight in refrigerator.

For caramel: In medium pot, preferably nonstick, stir together sugar, corn syrup, and water. Stir constantly over medium heat until sugar dissolves and syrup is bubbling. Stop stirring completely and let moisture boil until deep amber, lowering the heat when it starts to change color. Remove from heat and carefully pour in cream. Scrape up solid bits and return to low heat, stirring gently for 1 minute. Remove from heat and stir in butter. Pour into a glass measuring cup and let cool slightly. Mix in vanilla and let cool to room temperature. Scoop into piping bag and swirl all over cheesecake.

This recipe and photo are published with permission from One Cake, Two Cake.

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