Bo's Desserts Pumpkin Cheesecake
Since this makes two cheesecakes, you could serve one and freeze
the other for use later. If serving fresh, make up to 5 days in
advance. For longer storage, cover top tightly with aluminum foil
and freeze for up to 2 months.
- 2 cups Graham cracker crumbs
- 3/4 cup ground toasted hazelnuts (see note)
- 1/2 cup granulated sugar
- 1/2 cup melted butter or margarine (1 stick)
- 32 ounces cream cheese, softened
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whipping cream
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup all-purpose flour
- 8 eggs
- 3 cups canned pumpkin (slightly less than one 29-ounce can)
- Heat oven to 400 degrees F.
- Crust: Lightly spray the bottom and sides of two 10-inch
springform pans with nonstick cooking spray. Line sides of the pans
with parchment or wax paper.
- In a small bowl, combine Graham cracker crumbs, hazelnuts, sugar
and melted butter. Mix well and divide evenly between prepared pans.
Press firmly over the bottom and 1/2 inch up the sides of the pans.
- Filling: In a large bowl, use a heavy-duty electric mixer
to combine cream cheese, sugar and vanilla extract. Mix until smooth;
add sour cream and whipping cream. Scrape the sides of the bowl
and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour.
Add eggs one at a time, beating well after each addition; beat in
pumpkin. Divide evenly between prepared pans.
- Place in oven side by side. Bake 20 minutes, then lower oven temperature
to 200 degrees F for 1 hour or until the cheesecakes feel firm to
the touch. Turn oven off and let cheesecakes cool in the oven with
the door slightly ajar for about 1 hour. This should prevent cracking
(if a crack should appear, blend some sour cream, powdered sugar
and vanilla extract and spread over the top when ready to serve).
Cool, cover and refrigerate or freeze cheesecakes.
- Unwrap frozen cheesecake and thaw either overnight in refrigerator
or at room temperature for several hours; cover leftover cake with
plastic wrap and store in refrigerator.
Yield: two 10-inch cheesecakes, 32 servings
To toast hazelnuts, spread the shelled nuts in a shallow pan
or roast in a 275 degrees F oven for 20 to 30 minutes or until the
skins crack. To remove skins, rub nuts while warm with a rough cloth.
Source: Bo's Desserts, Portland, Oregon