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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 | 116% | |
| 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% | |
Emeril Lagasse's Pumpkin Cheesecake
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
Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/4 cup finely ground pecans
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon grated nutmeg
- 2 large eggs
- 2 large egg yolks
- 1/4 cup heavy cream
- 1 (15 ounce) can pumpkin puree
Directions
1
Preheat the oven to 350 degrees F.2
Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.3
Pour in the melted butter and stir well to blend.4
Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.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
Beat until fluffy.7
Add the eggs and yolks, beating on low speed until just blended.8
Fold in the cream and pumpkin purée.9
Pour the batter into the crust-lined pan, and place on a baking sheet.10
Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.11
Remove from the oven and cool for 15 minutes.12
Carefully run a small, sharp knife between the cake and the sides of the pan.13
Release the sides of the pan and cool at room temperature for 30 minutes.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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Browse similar recipes by category
- Course > Desserts > Cheesecakes
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Equipment > Oven
- Preparation > Equipment > Refrigerator
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Novelty > Celebrity
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef_Chris
On Nov 12, 2009
This was the best pumpkin cheesecake I've made so far, and I've tried 5 other recipes. I should have known Emeril's would be the best. It's easy and delicious. Definitely beat this minimally, bake it in a water bath and run the knife around the edge when done baking....this way it won't crack. I want to point out that it DOES NOT make two pies as someone stated, unless you are using those cheap pre-made graham cracker crust, which I don't recommend. It makes one cheesecake in a springform pan.
From: Sandy918Mom
On Nov 2, 2009
This was fabulous! I have made several pumpkin cheesecakes, and this one was the best. I made it with the ingredients exactly as the recipe called for. I did put it in a water bath, cooked it at 350 for an hour, then turned the oven off and opened the door slightly and left it in there for about 30 mins. It was perfect!
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!!
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!
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