Emeril's Pumpkin Cheesecake (#2)

"I say #2 because I found another Emeril Pumpkin Cheesecake recipe on here and it was significantly different. I found this one on the FoodNetwork website. I made this in my 10" springform and it worked fine with a bit of the crust mix leftover. I also put aluminum foil around the base of the pan and baked the cheesecake in a water bath to keep it from cracking."
 
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photo by Sarah L. photo by Sarah L.
photo by Sarah L.
Ready In:
1hr 45mins
Ingredients:
12
Yields:
1 Cheesecake
Serves:
8-10
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ingredients

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directions

  • Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan.
  • In a food processor fitted with the metal blade, mix the cream cheese until smooth.
  • Add the brown sugar and process until blended.
  • Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
  • Add the flour, salt, cinnamon and vanilla and blend until smooth.
  • Add the pumpkin and blend until smooth.
  • Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven.
  • Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
  • Let cool completely before slicing.

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RECIPE SUBMITTED BY

Hello. My name is Sarah...and I'm a cheese addict
 
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