recipes
pumpkin cheesecake

posted in: Desserts | Time: | Yield: 1 Cheesecake | Tagged in: Thanksgiving | Print Recipe
This cake is a lovely twist on traditional flavours – the creaminess of the pumpkin is the perfect accompaniment to the richness of a traditional New York styled cheesecake while the spices make it the perfect addition to any harvest celebration. The trick to a great cheesecake is in taking your time and letting the cake 'set' before serving. We've given the 'open' door method which allows the cake to cool slowly, thus letting it settle without cracking – if you're a bit more experienced in the kitchen you can also wrap your springform in 2-3 layers of tinfoil and bake in a bain-marie (water bath). I also find that letting the fully cooled cake rest in the refrigerator over-night settles it even more giving that dense, creamy texture that makes cheesecake so heavenly.
Pairs with: lesley stowe raincoast crisps® pumpkin spice
Directions
Ingredients
- 1 3/4 cups of Pumpkin Spice Raincoast Crisp crumbs
- 1/2 tsp. cinnamon
- 1/2 cup butter melted
- 16 oz cream cheese
- 2/3 cup sugar
- 2 eggs
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
- 15 oz can of pumpkin puree
NOTE
Serve with whipped cream and for real decadence, some home-made caramel sauce.