Pumpkin Cheesecake

By Chef Guy Reuge


For the Filling:

8 ounces cream cheese at room temperature
1 cup sugar
4 eggs
½ tablespoon vanilla extract
½ cup cream
8 ounces pumpkin purée (not pumpkin pie filling)
2 teaspoons cinnamon
1 teaspoon nutmeg
2 eggs
1 cup firmly packed brown sugar

For the Crust:

14 ounces graham cracker crumbs
5 ounces melted butter

Make the Crust:

In a bowl combine the ingredients for the crust. Put the mixture into a 10-inch diameter spring form pan and using your hands pat the crumbs in place, covering the bottom of the pan. Set the pan aside.

Make the Filling:

In the bowl of an electric mixer beat the cream cheese with the sugar. Scrape the sides of the bowl with a rubber spatula and beat the mixture until it is smooth. Add the eggs, one at a time, beating the mixture, the vanilla, and the cream, scraping the bowl frequently.

In a bowl whisk the pumpkin purée, the cinnamon, the nutmeg, the eggs, and the brown sugar until they are well combined. Add the pumpkin mixture to the cream cheese mixture and beat the mixture until the ingredients are fully incorporated.

Pour the cheesecake batter into the prepared pan and bake it in a preheated 350 degree oven for 40 minutes, or until the filling is set. Using a thin knife separate the sides of the cheesecake from the pan. Let the cheesecake cool completely on a rack and release the spring form pan ring.

Serves 8