FROM AMANDA SAAB
Ingredients
- 1½ cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 1½ cups granulated sugar, divided into ¼ cup and 1¼ cups
- 4 (8-ounce) packages of cream cheese, room temperature
- 1½ cups pumpkin purée
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon each, cinnamon, ground nutmeg, ground ginger
- 1 teaspoon salt
- 1 pint heavy whipping cream
Preparation
PREP: 30 minutes
BAKE: 45–55 minutes
SERVES: 8–12
Can be baked in 1 (9-inch) springform pan or 2 (6-inch) springform pans.
METHOD
Preheat oven to 350 degrees F.
Combine melted butter, graham cracker crumbs and ¼ cup of sugar until it resembles wet sand. Press into the bottom and sides of springform pan(s).
Bake for 5–7 minutes. Remove from oven and allow to cool while preparing cheesecake filling.
In the bowl of a stand mixer, combine cream cheese, pumpkin puree, the rest of the sugar, vanilla, spices and salt on low speed until smooth.
Add in eggs, 1 at a time, mixing well between each addition.
Pour batter into prepared crust.
Bake for 55 minutes, or until the center no longer jiggles when you shake it.
Allow to cool completely.
Whip heavy cream until stiff peaks form. Dollop or pipe onto the top of your cheesecake. Garnish with candied pecans (for the recipe, go to amandasplate.com)
