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DESSERTS
Makes one 8-inch cake, about 12 servings
1. Preheat the oven to 325°F. Place a baking pan on the
bottom rack of the oven and ll with water. Position the
other rack in the middle of the oven, directly over the
water- lled pan. Lightly coat the inside of a springform
pan with nonstick spray; reserve.
2. Prepare the crust. Insert the chopping blade into the
work bowl of the food processor. Add the cookies and
pulse about 10 times to chop, then process to nely
grind, about 20 seconds. Add the butter and pulse
about 5 times to combine. Remove and press into the
bottom of the prepared pan. Reserve.
3. Prepare the lling. Remove the chopping blade to wipe
out work bowl, and then replace the chopping blade.
Add the cream cheese. Pulse about 5 times, scrape
down sides of bowl, and then process for 30 to 35
seconds until creamy. Add the sugars and pulse a few
times, and then process until homogenous, stopping to
scrape down the sides of the bowl as needed. With the
unit running, add the vanilla and eggs, one at a time,
until combined.
4. Stop the unit to add the pumpkin, salt and spices. Pulse
until combined, scraping down as needed. Pulse in the
crème fraîche until combined.
5. Pour the cream cheese mixture into the prepared pan.
Open the oven; if any of the water has evaporated from
the baking pan in the oven, add some more. Place the
cheesecake on the middle rack. Bake for 1 hour and
then turn the oven off and let rest in the oven for an
additional hour. Cool cheesecake completely on a
cooling rack, then cover and refrigerate for at least 8
hours.
Nutritional information per serving:
Calories 334 (60% from fat)
|
carb. 27g
|
pro. 6g
|
fat 22g
sat. fat 12g
|
chol. 122mg
|
sod. 258mg
|
calc. 36mg
|
ber 1g
NONSTICK COOKING SPRAY
CRUST:
24
GINGERSNAP COOKIES
3 TABLESPOONS UNSALTED
BUTTER, SOFTENED
AND CUBED
FILLING:
16
OUNCES (2 STANDARD
PACKAGES) CREAM CHEESE,
SOFTENED AND CUT INTO
12 PIECES, ROOM
TEMPERATURE
½ CUP PACKED LIGHT
BROWN SUGAR
¼ CUP GRANULATED SUGAR
1 TEASPOON PURE
VANILLA EXTRACT
4 LARGE EGGS, ROOM
TEMPERATURE
1 CUP PUMPKIN PURÉE
PINCH KOSHER SALT
½ TEASPOON GROUND
CINNAMON
1
⁄8
TEASPOON GROUND ALLSPICE
1
⁄8
TEASPOON GROUND NUTMEG
8 OUNCES CRÈME FRAÎCHE, OR
PLAIN GREEK YOGURT,
ROOM TEMPERATURE
Change up the Thanksgiving table with this pumpkin pie–inspired dessert.
PUMPKIN CHEESECAKE