Pumpkin Cheesecake
  • Graham-Cracker Crust
  • 1½ cups finely ground graham crackers
  • 1 tablespoon sugar
  • 5 tablespoons butter, meltedCheesecake
  • 3 (8-ounce) packages cream cheese
  • 1 cup, plus 1 tablespoon sugar
  • 1 cup whipping cream
  • ½ vanilla bean, seeds scraped out (or 1 teaspoon vanilla extract)
  • 1 cup canned pumpkin
  • 3 eggs
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  1. Instructions
  2. Pulse graham-cracker crumbs, sugar and butter in a food processor until combined (or mix well in a bowl). Spray bottom of 8” springform pan with nonstick cooking spray. Firmly press crumb mixture onto bottom of pan.Cheesecake
  3. Preheat oven to 350°F.
  4. In a mixing bowl, add cream cheese and sugar, using the paddle attachment to mix until smooth.
  5. In a medium-sized pan, heat whipping cream and vanilla bean; simmer until hot. Remove from heat. Add pumpkin, eggs, cinnamon, nutmeg and allspice; stir until smooth and creamy.
  6. Slowly add pumpkin batter to cream cheese and mix until fully blended.
  7. Pour batter into springform pan with graham-cracker crust; bake for 45 minutes to 1 hour, reducing oven temperature 50°F every 15 minutes. The center should be firm in middle. If the top starts to brown before cheesecake is firm, loosely cover with foil.
  8. Remove from oven and cool; refrigerate overnight. To remove springform pan, heat sides of pan. Decorate with whipped cream and fruit compote.
Recipe by Certified Angus Beef brand blog - Go Rare at https://blog.CertifiedAngusBeef.com/2015/10/holiday-feast/