Can't believe this one is better than his original, but guess we'll have to make it and see! He just posted this over on C2C, so guess it's o.k. to give it to his old friends here also.
Raneri's Pumpkin Cheesecake - NEW ONE!
Ingredients:
crust:
1 1/2 sleeve Cinnamon Graham Crackers
1/2 cup finely ground pecans
8 tbsp Butter (melted)
------
filling:
2 8 oz. Cream Cheese
4 Eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 can pumpkin (16oz)
1/4 cup Heavy cream
1 tsp Vanilla extract
spices for the filling:
1 in a mortar grind
2 whole cloves (or 1/8 tsp)
1/4 tsp Nutmeg
3/4 tsp Cinnamon
1/2 tsp Ginger
In a food processor crumb the Graham crackers and put into a medium stainless steel bowl. Next grind your pecans until they are finely chopped and put them in the steel bowl. Mix well to incorporate the two together. Make a well in the center and pour in the melted butter. Make sure it is well mixed and all the butter is evenly distributed. Now pour into a 9" spring form pan and using a flexible spatula, press firmly to set your crust. Work from the center to the edges and then have the edges come up about 3/4" on all the way around. Then carefully set into the refrigerator to finish setting up.
Using a mixer beat the cream cheese until creamy and add in the granulated and brown sugar slowly. Make sure to scrap down the sides as you go. Now add your eggs one at a time until the mixture is light and fluffy. Next add your Pumpkin, spices, cream, vanilla and mix at low speed until all ingredients are incorporated. Pour mixture into your prepared pan.
Bake in the oven 325 degrees F for 1 hour 35 minutes in a bain marie. Let cool on a wire rack and then refrigerate.
Description:
"I know I haven't been around in a while, but I refer people to this wonderful resource all the time! I've been spending most of my time playing and tweaking in the kitchen and this recipe I am about to share is 'to die for'. Please give it a try.
Raneri's Pumpkin Cheesecake - NEW ONE!
Ingredients:
crust:
1 1/2 sleeve Cinnamon Graham Crackers
1/2 cup finely ground pecans
8 tbsp Butter (melted)
------
filling:
2 8 oz. Cream Cheese
4 Eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 can pumpkin (16oz)
1/4 cup Heavy cream
1 tsp Vanilla extract
spices for the filling:
1 in a mortar grind
2 whole cloves (or 1/8 tsp)
1/4 tsp Nutmeg
3/4 tsp Cinnamon
1/2 tsp Ginger
In a food processor crumb the Graham crackers and put into a medium stainless steel bowl. Next grind your pecans until they are finely chopped and put them in the steel bowl. Mix well to incorporate the two together. Make a well in the center and pour in the melted butter. Make sure it is well mixed and all the butter is evenly distributed. Now pour into a 9" spring form pan and using a flexible spatula, press firmly to set your crust. Work from the center to the edges and then have the edges come up about 3/4" on all the way around. Then carefully set into the refrigerator to finish setting up.
Using a mixer beat the cream cheese until creamy and add in the granulated and brown sugar slowly. Make sure to scrap down the sides as you go. Now add your eggs one at a time until the mixture is light and fluffy. Next add your Pumpkin, spices, cream, vanilla and mix at low speed until all ingredients are incorporated. Pour mixture into your prepared pan.
Bake in the oven 325 degrees F for 1 hour 35 minutes in a bain marie. Let cool on a wire rack and then refrigerate.
Description:
"I know I haven't been around in a while, but I refer people to this wonderful resource all the time! I've been spending most of my time playing and tweaking in the kitchen and this recipe I am about to share is 'to die for'. Please give it a try.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com