Makes: 1 cake
Cheesecake Batter Ingredients:
1 lb. Cream Cheese
1 16-oz. Can Pumpkin Puree
4 eggs
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/8 tsp. ground Clove
1/4 tsp. ground Nutmeg
1 tsp. ground Cinnamon
1/3 cup Heavy Cream
Cheesecake Batter Procedure:
Beat cream cheese in an electric mixer until fluffy, scraping the sides of the bowl to insure even whipping. Add sugars and beat until smooth. Scrape the bowl. Add eggs one at a time, allowing it to mix before adding the next. Scrape the bowl. Add all remaining ingredients and mix until smooth. Scrape the bowl. Mix for 10 more minutes.
Crust Ingredients:
1 ½ cups Ground Gingersnap Cookies
3 Tbl. unsalted butter, melted
Crust Procedure:
To grind cookies use a food processor and chop until the consistency of cracker crumbs. Mix the ground cookies and butter in a small bowl until mixed.
Pecan Crunch Topping Ingredients:
1 cup Chopped Pecans
4 Tbl. unsalted butter
1/2 cup Brown Sugar
Pecan Crunch Topping Procedure:
Beat butter and sugar in an electric mixer until soft. Add chopped pecans and mix only until incorporated. (Do not over-mix.)
Putting it all together: Take an assembled 9" spring-form pan and butter the bottom and sides. Press the crust mixture into just the bottom of the pan, leaving the sides free. Pour batter over the crust and spread evenly with a rubber spatula. Place the spring-form pan into a large roasting pan. Carefully pour boiling water around the spring-form pan, bringing the water level half way up the side of the spring-form. Carefully place the roasting pan into a preheated 350 degree oven and bake for 60 minutes or until the batter has set. Pull the oven rack out, leaving the roasting pan on the rack. Carefully crumble the Pecan Crumble mix randomly over the top of the cake. Try to spread it in a fashion that will allow for crumble on every slice. Don’t press it into the cake. Allow to just set on top, it will melt in. Carefully push the rack back into the oven and cook for 20 more minutes. Because ovens are all different, check the doneness of the cake by inserting a thin knife into the center and remove. If the knife is removed clean and without uncooked cake batter, the cake is done. Cool completely before serving. Serve with fresh whipped cream and plenty of Caramel Sauce
Type: Authentic Recipe
Photo By: Laura Hackley
Author: Executive Chef Nick Musser - Icon Grill (Seattle) and the Zephyr Grill & Bar (Kent, Washington and Livermore, California)
Restaurant: Icon Grill and Zephyr Grill & Bar
Source: http://www.seattledining.com/ARCHIVE/recipes/Nick_Musser's_pumpkin_cheesecake.htm