PUMPKIN CHEESECAKE IN NUT CRUST
Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.
Provided by Marian Burros
Categories cakes, dessert
Time 9h30m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
- For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
- Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
- Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
- Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
- Remove spring-form before serving and decorate cake with coarsely grated rind.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 330 milligrams, Sugar 18 grams, TransFat 0 grams
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Yusuf Muhammad MKD
[email protected]I'm not a huge fan of pumpkin cheesecake, but this recipe was really good! The nut crust was a great addition and the cheesecake was creamy and flavorful.
Tami Blanton
[email protected]This cheesecake was delicious! The crust was perfectly crispy and the cheesecake was creamy and smooth. I would definitely recommend this recipe.
Andrea Malone
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved the unique flavor of the nut crust and the creamy, pumpkin filling. I will definitely be making this again.
Maria Gomez
[email protected]This cheesecake was easy to make and turned out great! The nut crust was a nice change from the traditional graham cracker crust. The cheesecake was creamy and flavorful, and the perfect fall dessert.
Mohan Mahatara
[email protected]I'm not a huge fan of pumpkin cheesecake, but this recipe was really good! The nut crust was a great addition and the cheesecake was creamy and flavorful.
RD Chainal RD
[email protected]This cheesecake was delicious! The crust was perfectly crispy and the cheesecake was creamy and smooth. I would definitely recommend this recipe.
Spidey 111
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved the unique flavor of the nut crust and the creamy, pumpkin filling. I will definitely be making this again.
Ronda Mullins
[email protected]This cheesecake was easy to make and turned out great! The nut crust was a nice change from the traditional graham cracker crust. The cheesecake was creamy and flavorful, and the perfect fall dessert.
junaid randhawa
[email protected]I'm not a huge fan of pumpkin cheesecake, but this recipe was really good! The nut crust was a great addition and the cheesecake was creamy and flavorful.
Nico Scheepers
[email protected]This cheesecake was delicious! The crust was perfectly crispy and the cheesecake was creamy and smooth. I would definitely recommend this recipe.
NarayanYadav Yadav
[email protected]I love pumpkin cheesecake, and this recipe did not disappoint! The nut crust added a nice touch of texture and flavor. The cheesecake was creamy and flavorful, and the perfect fall dessert.
Haroon Yaseen
[email protected]This cheesecake was easy to make and turned out perfect! The crust was flaky and flavorful, and the cheesecake was creamy and smooth. I will definitely be making this again.
Boy Lekaota
[email protected]I made this cheesecake for Thanksgiving and it was a hit! Everyone loved the unique flavor of the nut crust and the creamy, pumpkin filling. I will definitely be making this again next year.
Chmuneeb JUTT
[email protected]This pumpkin cheesecake is a fall classic! The nut crust is a great twist on the traditional graham cracker crust, and it adds a delicious nutty flavor to the cheesecake. The cheesecake itself is creamy and smooth, with a perfect balance of pumpkin a