Pumpkin Cheesecake

Recipe Ingredients

2/3 cup	61g / 2.2oz	Slivered almonds - toasted
2 lbs	908g / 32oz	Cream cheese - softened
1 3/4 cups	414ml	Cooked and pureed pumpkin - drained in a fine strainer
1/2 cup	80g / 2.8oz	Light-brown sugar - firmly packed
1/2 cup	99g / 3.5oz	Granulated sugar
2 teaspoons	10ml	Ground cinnamon
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Ginger juice - plus
1 teaspoon	5ml	Ginger juice
3 teaspoons	15ml	Eggs (large)

Recipe Instructions

Preheat the oven to 325F. Butter a 9 inch round cake pan. Coat the bottom and sides with the toasted almonds.

In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute.

In another bowl, combine the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and ginger juice. Again with the electric mixer, mix together well, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating in well between each addition. Add the pumpkin mixture to the softened cream cheese and mix thoroughly, scraping down the sides of the bowl frequently, but do not over mix.

Pour the batter into the prepared pan, tapping the bottom gently on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan. Bake for 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.

To serve, place the cake pan over a low burner for about 20 seconds to melt the butter. Place a piece of baking parchment over the pan and invert it onto a large plate. Immediately invert it again onto a serving platter and peel off the parchment (the nuts will be on the bottom).

Source:
Susan Feniger and Mary Sue Milliken

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