Pumpkin Cheesecake

Recipe from Dave Henninger, pastry Chef at Triolgy Restaurant

Crust:
    1¾ cup   Graham Cracker Crumbs

     ½ cup   Toasted Ground Almonds

          2 T   Sugar

        2 tsp   Cinnamon

     ½ cup   Butter

 

Filling:

         2 lb   Cream Cheese, room temp

  13/8 cup   Sugar

             4   Eggs

       1 cup   Sour Cream

         9oz   Heavy Cream

     ¼ cup   Butter

        8 oz   Pumpkin Puree, fresh or canned

        1 tsp   Cinnamon

      ½ tsp   Ground Ginger

      ½ tsp   Ground Cloves

      ½ tsp   Vanilla

Technique:

v  Stir together all the ingredients for the crust.  Grease & line with parchment paper one 10” cake pan.  Line the bottom of pan with the crust.

v  Cream together Cream Cheese & Sugar.  Add Eggs and scrape bowl.  Add Sour Cream and scrape bowl.  Add Heavy Cream and scrape bowl.  Add Pumpkin Puree and remaining ingredients, mix and scrape the bowl.

v  Bake at 350^o in a water-bath for 1½ -2 hours or until the center is almost set and the top is puffed slightly.

Yield: 10” Cheesecake