Ingredients for Emeril Lagasse's Pumpkin Cheesecake
- 1 ½ cups graham cracker crumbs
- ½ cup chopped pecans
- Light Brown Sugar
- Ground Cinnamon
- Butter
- 3 (8-ounce) packages cream cheese (24 ounces total)
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- Pure Vanilla Extract
- ¼ teaspoon ground nutmeg
- 4 large eggs
- Egg Yolks
- Heavy Cream
- Pumpkin Puree
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How to Make Emeril Lagasse's Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ¼ cup packed brown sugar, and ½ teaspoon ground cinnamon in a medium bowl.
- Add 6 tablespoons (3 ounces) melted unsalted butter and stir until well combined.
- Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- In a large bowl, beat 3 (8-ounce) packages cream cheese with 1 ½ cups granulated sugar and 2 tablespoons cornstarch until smooth and creamy.
- Beat in 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- Add 4 large eggs and 4 large egg yolks one at a time, mixing on low speed after each addition until just combined.
- Gently fold in 1 cup heavy cream and 1 ½ cups pumpkin puree.
- Pour the batter into the prepared crust.
- Place the springform pan on a baking sheet to catch any spills.
- Bake for 60-70 minutes, or until the center is almost set. The edges will be set, but the center may still jiggle slightly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack at room temperature.
- Once cool, cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
155g
Fat
107g
Carbs
16g
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