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Emeril Lagasse's Pumpkin Cheesecake

5.0(13)

Emeril suggest that if you buy and extra pumpkin and puree it you will have the most fantastic cheesecake for the holidays. Sounds amazing!

by TishT·published 2002-10-16

Cheesecake

Servings

(10–12)

Total time

9h 20m

prep 8h

Calories / serving

582 kcal

Ingredients (14)

serves

Instructions (14 steps)

01Preheat the oven to 350 degrees F.
02Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
03Pour in the melted butter and stir well to blend.

04Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.

05Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.

06Beat until fluffy.

07Add the eggs and yolks, beating on low speed until just blended.

08Fold in the cream and pumpkin purée.

09Pour the batter into the crust-lined pan, and place on a baking sheet.

10Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.

11Remove from the oven and cool for 15 minutes.

12Carefully run a small, sharp knife between the cake and the sides of the pan.

13Release the sides of the pan and cool at room temperature for 30 minutes.

14Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.