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Nutrition Facts

Serving Size 1 (192g)

Recipe makes 10 servings

Calories 586
Calories from Fat 364 (62%)
Amount Per Serving %DV
Total Fat 40.5g 62%
Saturated Fat 23.2g 115%
Monounsaturated Fat 12.2g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 191mg 63%
Sodium 374mg 15%
Potassium 289mg 8%
Total Carbohydrate 49.7g 16%
Dietary Fiber 1.0g 4%
Sugars 36.9g
Protein 8.9g 17%

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Thanksgiving 2008

DebS #2

Emeril Lagasse's Pumpkin Cheesecake

Recipe #43236 | ½ day | 8 hours prep | add private note
Tish

By: Tish
Oct 16, 2002

Emeril suggest that if you buy and extra pumpkin and puree it you will have the most fantastic cheesecake for the holidays. Sounds amazing!

SERVES 10 -12 , 1 9inch cake (change servings and units)

Ingredients

Directions

  1. 1
    Preheat the oven to 350 degrees F.
  2. 2
    Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
  3. 3
    Pour in the melted butter and stir well to blend.
  4. 4
    Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
  5. 5
    Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
  6. 6
    Beat until fluffy.
  7. 7
    Add the eggs and yolks, beating on low speed until just blended.
  8. 8
    Fold in the cream and pumpkin purée.
  9. 9
    Pour the batter into the crust-lined pan, and place on a baking sheet.
  10. 10
    Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
  11. 11
    Remove from the oven and cool for 15 minutes.
  12. 12
    Carefully run a small, sharp knife between the cake and the sides of the pan.
  13. 13
    Release the sides of the pan and cool at room temperature for 30 minutes.
  14. 14
    Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.

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Featured Reviews for This Recipe

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From: knitaholic

On Jan 27, 2009

Yum Yum Yum. This was the hit of Thanksgiving. The only thing I changed was subbing crushed gingersnaps in place of the graham crackers. It was delicious. The texture of the cheesecake was lighter and more airy than any other cheesecake I've made, which I appreciated. Thanks for posting !

0 people found this review helpful

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  • From: kansasmama

    On Dec 9, 2008

    This was the best cheesecake I've ever made!!

    0 people found this review helpful

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  • From: GotTwins!

    On Nov 28, 2006

    YUMMY!! I made this for Thanksgiving and everyone loved it. This recipe makes enough for two pies. I used pre-made graham cracker pie crust and put a layer of finely chopped pecans on the bottom. I also added allspice, pumpkin pie spice and upped the nutmeg a bit. This was easy to make and will be made again for Christmas. This will be a must have on our holiday menu. Thanks for the recipe!!

    2 people found this review helpful

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    From: Jessica K

    On Dec 13, 2005

    Sorry took so long to review! Made this for Thanksgiving. Even the people that wanted regular old pumpkin pie liked this way better. Very rich and creamy, but still had a pumpkin pie taste. I did make a gingersnap crust instead of the one listed, that's the only difference i made. Thanks!

    2 people found this review helpful

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  • Read all 8 reviews

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