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Creamy Pumpkin Cheesecake With Nut Crust
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- #75307
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crust
1 cup pecans, ground
1 cup macadamia nuts, ground
2 tablespoons light brown sugar
1 egg white, beaten until frothy
1 teaspoon ground ginger
1 teaspoon fresh lemon zest, finely grated
Filling
2 1/2 pounds cream cheese, softened
1 cup sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons fresh lemon zest, finely ground
1 cup heavy cream
1 tablespoon vanilla extract
1 1/2 cup pumpkin puree
fresh lemon curls or nutmeg
directions
For Crust: Thoroughly mix together pecans, macadamia nuts, brown sugar, egg white, ginger and lemon zest. Press into the bottom and up the sides of a 10" springform pan. Set aside.
Preheat oven to 425 degrees F.
For Filling: With an electric mixer, set on medium speed, beat together cream cheese, sugar, eggs and egg yolks.
Add flour, cinnamon, cloves, ginger and lemon zest, mixing well. Stir in cream and vanilla. Add pumpkin and beat until thoroughly mixed.
Pour filling into crust and bake for 15 minutes. Reduce oven temperature to 275 degrees F and bake for 1 hour longer.
Remove from oven and chill for several hours.
Garnish chilled cheesecake with lemon curls or dust lightly with nutmeg.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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