Ingredients for Martin Sheen's Favorite Pumpkin Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 ¾ cups sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons (3 ounces) melted butter
- 3 (8-ounce) packages cream cheese, softened
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- Heavy Cream
- Pure Vanilla Extract
- ½ teaspoon ground ginger
- Ground Nutmeg
- Ground Allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
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How to Make Martin Sheen's Favorite Pumpkin Cheesecake
- **Prepare the Crust:** Preheat oven to 350°F (175°C). Wrap a double layer of heavy-duty aluminum foil around a 10-inch springform pan to prevent soggy crust.
- In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. Process until finely ground.
- Add 6 tablespoons (3 ounces) melted unsalted butter and pulse until crumbs are just moistened and clump together.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, or until lightly golden. Cool on a wire rack while preparing the filling.
- **Make the Filling:** In a large bowl, beat 3 (8-ounce) packages of cream cheese with 1 ½ cups granulated sugar until smooth and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 1 (15-ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Beat until just combined; do not overmix.
- Pour the filling into the prepared crust.
- **Bake:** Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 1 hour and 45 minutes, or until the filling is set around the edges and the center is just slightly jiggly. The top should be lightly golden brown.
- **Cool and Chill:** Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to fully set.
- **Serve:** Run a thin knife around the edges of the pan to loosen the cheesecake. Carefully remove the sides of the springform pan. Cut into wedges and serve.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
141g
Fat
111g
Carbs
14g
