PUMPKIN CHEESECAKE

 

Ingredients:                                      

 

24  oz.  Cream Cheese                                                 1 tsp. ground Cinnamon

1/2 cup Cream                                                             1/2  tsp.  ground Nutmeg

5    Eggs                                                                      1/2 tsp. ground Ginger

1 cup Sugar                                                                 1/8 tsp. ground Cloves

1 1/2  tsps. Vanilla

1  1/2  cups cooked, mashed Pumpkin                            Graham Cracker  Crust

1/8 tsp. Salt                                                                 Chocolate Curls

 

DIRECTIONS:

 

1. Fit food processor bowl with the STEEL KNIFE; divide the Cream Cheese into 8 pieces and place in Processor  along with the Cream, Eggs,  Sugar and Vanilla.
2. PULSE, just until Cream Cheese is broken up then turn ON and let run until the cheese mixture is smooth and creamy.
3. Add the Pumpkin, Salt and Spices and run until all the ingredients are evenly mixed.
4. Pour into prepared crust and place on middle rack in 375 degree oven.
5.  Bake 45 minutes or until a knife inserted in the middle comes out clean.
6. Remove from oven and allow to cool for 10 minutes.
7. Garnish with Chocolate Curls.

 

 

GRAHAM CRACKER CRUST

 

1 cup + 2 Tbsps. Graham Cracker Crumbs                    

1/3 cup Sugar

6 Tbsps. unsalted Butter, melted

 

Directions:

 

1. Place the Graham Cracker Crumbs  in a food Processor work-bowl, which has been fitted with the STEEL KNIFE.
2. While the processor is running, slowly add the Melted Butter through the small feed tube opening; allow to run just until the Graham Cracker Crumbs are moistened.
3. Press into to the bottom of a 10” spring-form pan.
4. Fill with Pumpkin Cream Cheese Filling and bake according to Filling Directions.