Monday, October 4, 2010

Pumpkin Cheesecake

1 -1/2 cups crushed graham crackers
1/4 cup sugar
6 tablespoons unsalted butter, melted

3-8 ounce pkgs cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt

1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract

·         In a small bowl, combine the crumbs and sugar; add butter and blend well.
·         Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
·         Refrigerate 30 minutes.  

·         In a bowl, beat cream cheese until smooth.
·         Add sugars and spices, beat until light in texture.
·         Add pumpkin puree and mix until just blended.
·         Stir in eggs one at a time, scraping sides of bowl after each addition.
·         Stir in cream.
·         Pour batter into crust, and put cake pan in a roasting pan.
·         Add hot water to roasting pan halfway up sides of cake pan.
·         Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes.
·         Let cheesecake cool on a wire rack for about 45 minutes.
·         Cover, and refrigerate for at least 4 hours.
·         When cheesecake is completely chilled, lower pan into a hot water bath for 2-3 min. to loosen the crust.
·         Invert a large, flat plate on top of cheesecake; invert pan, and remove.
·         Put a second plate on bottom of cheesecake, and turn it right side up.

Caramel Sauce:
·         Put all ingredients except vanilla in small saucepan with heavy bottom.
·         Bring to boil over medium heat.
·         Boil 4 minutes.
·         Remove from heat, let cool approximately 5 minutes then stir in vanilla extract. 

Sweetened Whipped Cream:
·         Whip cream on high with an electric mixer.
·         When cream begins to thicken and form soft peaks add sugar and vanilla.
·         Mix until cream has firm peaks.

·         Pipe sweetened whipped cream on top of cheesecake. 
·         Sprinkle top with reserved crumbs

·         Drizzle with caramel sauce

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