SPICED PUMPKIN CHEESECAKE (BON APPéTIT MAGAZINE)
This rich, delicious, and easy recipe is from Bon Appétit Magazine (November 1997). If you want to make it a little healthier, you can use non-fat cream cheese and it still tastes great!
Provided by blucoat
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Make crust: Preheat oven to 350°F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
- Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
- Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).
Nutrition Facts : Calories 518.5, Fat 39.7, SaturatedFat 20.7, Cholesterol 148.8, Sodium 284.8, Carbohydrate 34.2, Fiber 1.3, Sugar 26.3, Protein 9
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Simash Sunuwar
[email protected]I'm not a big fan of pumpkin, but this cheesecake is an exception. It's so delicious, I can't resist it.
Terence Stevens
[email protected]This cheesecake is perfect for a crowd. It's big and impressive, and it tastes amazing.
Asjad Malik
[email protected]I was disappointed with this cheesecake. It was too bland for my taste.
Gaming Rooster
[email protected]This cheesecake is a bit pricey, but it's worth every penny.
Kiara Cool
[email protected]I've tried many pumpkin cheesecake recipes, and this one is by far the best. It's the perfect balance of sweet and savory.
Wesley Merryman
[email protected]This cheesecake is so good! I highly recommend it.
Secret Twilight
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out. It was still tasty, but it wasn't as good as I hoped it would be.
Ryu27
[email protected]This cheesecake was a little too dense for my taste, but the flavor was good.
Sonia CreativeMinds
[email protected]I made this cheesecake for my family, and they all loved it. It's a great recipe to have on hand for special occasions.
Cantora Ac√°cia Vieira
[email protected]This cheesecake is perfect for fall. The pumpkin flavor is subtle and not overpowering.
SØHÅG RÂÑÁ
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake. The spices really balanced out the pumpkin flavor.
Monalia Taimalie
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. It's so rich and creamy.
Palesa Letsie
[email protected]I had some trouble getting the crust to set, but the cheesecake itself was delicious.
David Fitchett
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Emmanuella Ifedirichukwu
[email protected]I love the combination of pumpkin and cheesecake. This recipe is a keeper!
Aamir Malik
[email protected]This cheesecake is so easy to make, and it tastes like it came from a bakery.
Queen Fortunate
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Papo pathan Papo pathan
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and spices gave it a delicious fall flavor, and the crust was the perfect combination of crispy and chewy.