Ingredients for Pumpkin Cheesecake A La Martha Stewart
- Gingersnap Cookies
- ½ cup chopped pecans (optional)
- Unsalted Butter
- Sugar
- Ground Cinnamon
- All Purpose Flour
- Ground Ginger
- Nutmeg
- 3 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- Bourbon
- Pure Vanilla Extract
- 4 large eggs
- Whipped Cream
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How to Make Pumpkin Cheesecake A La Martha Stewart
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. If using, add chopped pecans. Press mixture firmly into the bottom of the prepared springform pan.
- For the filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually beat in granulated sugar until well combined.
- Beat in pumpkin puree, eggs one at a time, vanilla extract, and pumpkin pie spice until smooth.
- Pour filling over the crust.
- Place 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 30 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
127g
Fat
100g
Carbs
16g
