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Cooking with Chef Singh
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Posted on Aug 28 2004
Local Pumpkin Cheesecake
Recipe for 8 servings
1-1/2 cups gingersnap crumbs or Graham crackers
1/2 cup finely chopped pecans or your choice of nuts
1/3 cup butter, melted
24 ounces cream cheese, softened
1 cup and 2 tablespoon sugar white sugar
1-1/2 teaspoons vanilla extract
4 large eggs
1-1/2 cups pumpkin purée (freshly cooked)
1 teaspoon cinnamon powder
1/2 teaspoon ground nutmeg
Methods: Preheat oven to 350°F. Combine gingersnap crumbs or Graham crackers, pecans and butter. Press onto bottom and 1-1/2 inches up sides of a 9-inch spring form pan. Bake for 10 minutes in 350°F oven. Remove and let cool.
Combine cream cheese, 2/3 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Remove 1cup batter from mixture and chill for 8 hours. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batter over the crust. Cut through layers of batter with a knife several times to achieve marble effect.
Bake at 350°F for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.
Chef’s cooking tips: How to prevent mold on cheese? Wrap it in a cloth dampened with saltwater before refrigerating.
