Unicorn's Pumpkin Cheesecake
Submitted by jacquiew
Rich pumpkin cheesecake with cream cheese, warm spices, and heavy cream in a crumb crust. Sweetened with fructose and spiced with cinnamon and nutmeg for a holiday showstopper.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
2 hrsThis is a serious cheesecake. Nearly three pounds of cream cheese, six eggs, heavy cream, and a full pound of pumpkin puree come together in a spiced, velvety filling that means business.
Cinnamon and nutmeg give it that warm, autumnal hum, while fructose keeps the sweetness smooth and not cloying.
Bake it in a crumb crust, cool it slowly, and chill for at least two hours before slicing into something truly magnificent.
Chef Tips
- Bring cream cheese to room temperature before beating to avoid lumps in the filling
- Add eggs one at a time and mix on low speed to prevent air bubbles that cause cracking
- Let the cheesecake cool in the oven with the door cracked for a gradual temperature drop
- A gingersnap crumb crust pairs beautifully with the pumpkin and spice flavors
Ingredients
Directions
A standard recipe would call for 3 cups finely ground crumbs combined with 12 tablespoons melted butter or margarine.
Press into bottom and up the sides of an ungreased 10-inch springform pan.
To make the filling: Beat the cream cheese with an electric mixer on medium speed until fluffy.
Stir together fructose, flour and salt and blend gradually into cream cheese.
Add vanilla, nutmeg, cinnamon, and butter, keeping mixture smooth.
Add eggs 1 at a time, beating after each addition.
Beat in pumpkin and heavy cream and turn into prepared crust.
Bake 30 minutes at 350℉ (180℃) F, or until set.
Cool completely on a rack.
Refrigerate at least 2 hours before serving.
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