PUMPKIN CHEESECAKE IN NUT CRUST
Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.
Provided by Marian Burros
Categories cakes, dessert
Time 9h30m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
- For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
- Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
- Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
- Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
- Remove spring-form before serving and decorate cake with coarsely grated rind.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 330 milligrams, Sugar 18 grams, TransFat 0 grams
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Jdje Ieie
[email protected]This cheesecake is on my to-bake list. It looks so good!
Isabella Sanders
[email protected]I love pumpkin cheesecake! This recipe looks like a great one. I'll have to try it soon.
Ameer Hamza Hamza
[email protected]This recipe sounds amazing. I'm definitely going to give it a try.
Setegn Kifle
[email protected]I can't wait to try this recipe! It looks so delicious.
F Fudge
[email protected]Overall, this cheesecake was a great success. I would definitely recommend it to others.
Patricia Mudenda
[email protected]The cheesecake was delicious, but the crust was a bit too crumbly for my taste.
Namuwanga Saudah
[email protected]This cheesecake was easy to make and turned out great! The crust was nice and crispy and the filling was creamy and smooth.
Gaming Fairoj
[email protected]This is the best pumpkin cheesecake I've ever had. The crust is perfect and the filling is creamy and flavorful.
ganesh theeng
[email protected]I made this cheesecake for my family and they loved it! The crust was crispy and the filling was smooth and creamy.
powerz jadonn
[email protected]This cheesecake is so creamy and flavorful. I love the pumpkin and cream cheese combination.
david keyes
[email protected]The cheesecake was a bit too sweet for my taste, but the crust was delicious.
UNIQUE BRANDS
[email protected]This was an amazing cheesecake. The crust was crisp and the filling was smooth and creamy. I loved the pumpkin flavor. Will definitely make it again.
Kifayat Ullah
[email protected]I've made this cheesecake several times now and it's always a winner. It's easy to make and always turns out delicious.
Taniraj dandhal Rajput
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The nutty crust was a nice twist on the classic graham cracker crust. The filling was creamy and flavorful. Everyone raved about it.