This recipe is for my friend Anne. We spent many wonderful Thanksgivings together in Ottawa. We had turkey with all the timmings and made Christmas fruitcakes. One year I made this cheesecake as a change from Pumpkin Pie and it was a bit hit.
In Europe we do not celebrate Thanksgiving but there are many festivals this time of year. The local wineries are in full swing with their harvest. Octoberfest festivities have started.
Pumpkin Cheesecake
Makes 10-12 servings
CRUST:
500 mL (2 cups) graham wafer crumbs
150 mL (2/3 cup) unsalted butter, melted
45 mL (3 Tbsp) granulated sugar
Pinch of each cinnamon and nutmeg
FILLING:
500 g (1 lb) cream cheese*, at room temperature
125 mL (1/2 cup) granulated sugar
50 mL (1/4 cup) all-purpose flour
6 eggs
500 mL (2 cups) canned or fresh pumpkin purée
5 mL (1 tsp) cinnamon
4 mL (3/4 tsp) nutmeg
1 mL (1/4 tsp) allspice
Preheat oven to 180°C (350°F)
CRUST:
Mix together wafer crumbs, butter, sugar, cinnamon and nutmeg in a small bowl. Press onto bottom and side of 3 L (10”) spring-form pan. Refrigerate while making filling.
FILLING:
In large bowl, beat cream cheese with sugar until light and fluffy; beat in flour. Add eggs, one at a time, beating well after each addition. Stir in pumpkin purée, cinnamon, nutmeg and allspice; pour into prepared pan.
Bake for 1 hour and 15 minutes or until barely firm to the touch. Run knife around edge of pan to loosen the cake. Turn off heat and leave cheesecake in the oven for 30 minutes. Open oven door and leave for 30 minutes longer. Cover and refrigerate for at least 2 hours or overnight.
Makes 10-12 servings
CRUST:
500 mL (2 cups) graham wafer crumbs
150 mL (2/3 cup) unsalted butter, melted
45 mL (3 Tbsp) granulated sugar
Pinch of each cinnamon and nutmeg
FILLING:
500 g (1 lb) cream cheese*, at room temperature
125 mL (1/2 cup) granulated sugar
50 mL (1/4 cup) all-purpose flour
6 eggs
500 mL (2 cups) canned or fresh pumpkin purée
5 mL (1 tsp) cinnamon
4 mL (3/4 tsp) nutmeg
1 mL (1/4 tsp) allspice
Preheat oven to 180°C (350°F)
CRUST:
Mix together wafer crumbs, butter, sugar, cinnamon and nutmeg in a small bowl. Press onto bottom and side of 3 L (10”) spring-form pan. Refrigerate while making filling.
FILLING:
In large bowl, beat cream cheese with sugar until light and fluffy; beat in flour. Add eggs, one at a time, beating well after each addition. Stir in pumpkin purée, cinnamon, nutmeg and allspice; pour into prepared pan.
Bake for 1 hour and 15 minutes or until barely firm to the touch. Run knife around edge of pan to loosen the cake. Turn off heat and leave cheesecake in the oven for 30 minutes. Open oven door and leave for 30 minutes longer. Cover and refrigerate for at least 2 hours or overnight.
Garnish with whipped cream and chopped nuts if desired.
*In France, St Morêt can be used in place of the cream cheese.
*In France, St Morêt can be used in place of the cream cheese.
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