- Spectacularly Delicious - http://spectacularlydelicious.com -

WIN THANKSGIVING WITH THIS PUMPKIN SEED PUMPKIN CHEESECAKE

Posted By skfsullivan On In ALL RECIPES,Dessert,East Hampton | No Comments

pumpkin_cheesecake-1 [1]Technically, Thanksgiving isn’t a competition. But everybody knows that everything on the table is openly (or privately) rated and ranked.

From the toasted pumpkin seeds in a sweetened sour cream topping down to the gingersnap crust, this pumpkin cheesecake is a standout. Sit back and let the accolades wash over you as you sink into a tryptophan stupor.

Thanksgiving: won.


slice [2]PUMPKIN SEED PUMPKIN CHEESECAKE
Recipe 

Crust:

1 1/2 cups gingersnap crumbs
1/4 cup sugar
8 Tablespoons unsalted butter, melted and cooled
1 cup packed brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 1/2 lbs. (three 8 oz. packages) regular cream cheese at room temperature (not low-fat)
1 Tablespoon corn starch
2 large eggs
2 egg yolks
1 15 oz. can cooked pumpkin

  1. Pre-heat oven to 350°.
  2. Use 2 Tablespoons of the butter to grease the bottom and sides of a 9″ spring-form baking pan.
  3. Put the crumbs, sugar and remaining butter into a bowl, mix well.

    4. In order to achieve an erection, you must be very careful and consult an experienced doctor to tadalafil 20mg india [3] avoid harmful side effects. In fact, not all this kind of patients can also be purchase viagra from india [4] called psychological premature ejaculation. Of course, that is viagra prescription for woman [5] part of the beauty regime for many. Kamagra tablets take away performance anxiety and allow you to have spontaneous sexual activity. order generic levitra [6]

  4. Distributed the crumb mixture evenly across the bottom of the pan.  Press down to make an even, compact crust.
  5. Bake for 10 minutes, remove and let cool completely on a wire rack

Cheesecake:

  1. Pre-heat oven to 350°.
  2. In a small bowl mix the brown sugar and spices.
  3. In a mixing bowl, beat the cream cheese for a minute, until smooth. Add the corn starch and the brown sugar mixture slowly and beat until smooth and creamy. One at a time, beat in the eggs and egg yolks. Lastly beat in the canned pumpkin, just until mixed through.
  4. Pour the batter into the prepared crust. Holding the pan firmly on the counter, gently swirl the pan around in circles to even out the top.
  5. Place the pan on a baking sheet and bake at 350° for 30 minutes. Reduce the heat to 325°, bake another 15 minutes. The edges will be a bit puffy, the center will still be jiggly.

Meanwhile make the Topping:

1 1/2 cups sour cream (not low-fat)
1/3 cup light brown sugar
1/2 cup shelled, raw pumpkin seeds, a.k.a. pepitas

  1. Toast the seeds in a dry skillet over medium-high heat. Watch carefully toss them while they cook, they brown pretty quickly. It will only take a couple of minutes. Remove to a bowl and cool.
  2. Mix together the sour cream and brown sugar. Stir in the toasted pumpkin seeds.
  3. Spread the sour cream topping over the cheesecake, distributing the seeds evenly. Continue to bake for another 5 minutes.
  4. Turnoff the oven. Open the oven door a few inches and let the cheesecake cool completely, about one hour. Remove from oven and run a knife around the edges. Let cool on the counter another hour, cover lightly and refrigerate overnight.

Remove the spring-form pan to serve.  It’s even more excellent with a dollop of whipped cream on the side.