Almost-Famous Pumpkin Cheesecake

Almost-Famous Pumpkin Cheesecake might be a good recipe to expand your side dish collection. For $1.9 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 722 calories, 10g of protein, and 47g of fat per serving. This recipe serves 12. A mixture of sour cream, ground ginger, ground cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. 46 people were impressed by this recipe. From preparation to the plate, this recipe takes around 11 hour and 55 minutes. Overall, this recipe earns a rather bad spoonacular score of 36%. Similar recipes include Almost-Famous Pumpkin Cheesecake, Donna's Famous Cheesecake, and Almost-Famous Cheesecake Pancakes.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 705 minutes

 

Ingredients:

1 15-ounce can pure pumpkin

2 pounds cream cheese, at room temperature

6 large eggs, at room temperature, lightly beaten

2 1/2 cups graham cracker crumbs

2 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1/3 cup toasted pecans, roughly chopped

Salt

1/4 cup sour cream

2 3/4 cups sugar

2 cups sweetened whipped cream

12 tablespoons unsalted butter, melted

1 tablespoon vanilla extract

Equipment:

oven

springform pan

bowl

roasting pan

aluminum foil

blender

pot

knife

Cooking instruction summary:

Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans. Photograph by Ellie Miller

 

Step by step:


1. Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.

2. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.

3. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

4. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth.

5. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined.

6. Pour into the cooled crust.

7. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.

8. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

9. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

10. Photograph by Ellie Miller


Nutrition Information:

Quickview
717k Calories
10g Protein
46g Total Fat
67g Carbs
4% Health Score
Limit These
Calories
717k
36%

Fat
46g
72%

  Saturated Fat
24g
156%

Carbohydrates
67g
23%

  Sugar
54g
61%

Cholesterol
216mg
72%

Sodium
595mg
26%

Alcohol
0.37g
2%

Get Enough Of These
Protein
10g
20%

Vitamin A
7116IU
142%

Phosphorus
203mg
20%

Vitamin B2
0.3mg
18%

Manganese
0.35mg
18%

Selenium
10µg
15%

Calcium
137mg
14%

Iron
2mg
12%

Vitamin B5
1mg
10%

Vitamin K
9µg
9%

Zinc
1mg
9%

Vitamin E
1mg
9%

Magnesium
34mg
9%

Fiber
2g
9%

Folate
34µg
9%

Potassium
285mg
8%

Vitamin D
1µg
8%

Vitamin B12
0.48µg
8%

Vitamin B1
0.1mg
7%

Vitamin B6
0.12mg
6%

Copper
0.12mg
6%

Vitamin B3
1mg
5%

Vitamin C
1mg
2%

covered percent of daily need
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