There was a Emeril Lagasse recipe for pumpkin cheesecake in a Woman's World Magazine about 6 years ago. As my son put it, it was heaven. of course, while moving, I lost the recipe. If any has it or knows where I can find it, it would be most appreciated. It was fairly easy to make & the best pumpkin cheesecake I've ever made.
tks
Pumpkin Cheesecake
Recipe Courtesy of Emeril Lagasse
.Prep Time:45 minInactive Prep Time:--Cook Time:5 hr 30 minLevel:
EasyServes:
6 to 8 servings. Ingredients
•1 3/4 cups graham cracker crumbs
•1/4 cup finely ground pecans
•1/2 teaspoon ground cinnamon
•1/2 cup unsalted butter, melted
•3 8-ounce packages cream cheese, softened
•1 1/2 cups sugar
•2 tablespoons cornstarch
•1 teaspoon vanilla
•2 eggs
•2 egg yolks
•1/4 cup heavy cream
•1 14 ounce can pumpkin pulp
•Sugared pumpkin seeds
•1/4 cup caramel sauce
•Powdered sugar
Directions
Preheat oven 375 degrees F. Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Decorate with sugared pumpkin seeds and serve with caramel sauce.
Emeril Lagasse's Pumpkin Cheesecake
This Unique Holiday Dessert is a Sure Winner
From the Kitchen of Emeril Lagasse
Servings: Over 8
Difficulty: Easy
Cook Time: 60-120 min
Emeril Lagasse has combined two great flavors that go great
together for an amazing dessert.
Lagasse's Pumpkin Cheesecake will become your new favorite
dessert. Give his recipe a whirl this fall. It's great for
holiday dinners and parties.
Ingredients
1 3/4 cups graham cracker crumbs
1/4 cup pecans, finely ground
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
8 tablespoons unsalted butter (1 stick), melted
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon nutmeg, freshly grated
2 large eggs
2 large egg yolks
1 15-ounce can solid-pack pumpkin purée
1/4 cup heavy cream
Directions
Preheat the oven to 350°F.
Combine the cracker crumbs, pecans, brown sugar, and ½ teaspoon
of the cinnamon in a medium bowl. Mix in the melted butter. Press
the mixture firmly and evenly into the bottom and about 1 inch up
the sides of an ungreased 9-inch springform pan.
Beat the cream cheese, sugar, cornstarch, vanilla, the remaining
½ teaspoon cinnamon, and the nutmeg in the bowl of an electric
mixer on low speed until smooth and fluffy, scraping down the
Emeril Lagasse's Pumpkin Cheesecake - continued(page 2)
sides of the bowl as needed. Add the eggs and yolks and beat just
until blended. Mix in the pumpkin and cream. Spread the batter in
the pan, and place it on a baking sheet.
Bake until the center is nearly set, 60 to 70 minutes. Cool on a
wire rack for 15 minutes.
Carefully run a sharp knife between the cake and the sides of the
pan. Remove the sides of the pan. Cool completely on the rack
before covering tightly with aluminum foil or plastic wrap.
Refrigerate until well chilled before serving, at least 4 hours
or up to 2 days.
Recipe excerpted from Prime Time Emeril, by Emeril Lagasse,
William Morrow, 2001©