Pumpkin Cheesecake - Cuisinart FP-8GMP1 Instruction And Recipe Booklet

Change up the Thanksgiving table with this pumpkin pie-inspired dessert.
NONSTICK COOKING SPRAY
C :
RUST
24
GINGERSNAP COOKIES
3
TABLESPOONS UNSALTED BUTTER
SOFTENED AND CUBED
F :
ILLING
16 (2
OUNCES STANDARD PACKAGES
CREAM CHEESE
ROOM TEMPERATURE
½
CUP PACKED LIGHT BROWN SUGAR
¼
CUP GRANULATED SUGAR
1
TEASPOON PURE VANILLA EXTRACT
4 ,
LARGE EGGS
1
CUP PUMPKIN PURÉE
PINCH KOSHER SALT
½
TEASPOON GROUND CINNAMON
⁄
1
TEASPOON GROUND ALLSPICE
8
⁄
1
TEASPOON GROUND NUTMEG
8
8
OUNCES CRÈME FRAÎCHE OR PLAIN
GREEK YOGURT
TEMPERATURE
60
DESSERTS

PUMPKIN CHEESECAKE

,
)
,
SOFTENED AND
ROOM TEMPERATURE
,
ROOM
Makes one 8-inch cake, about 12 servings
1. Preheat oven to 325°F. Place a baking pan with a
depth of at least
oven and fill with water. Position the other rack in the
middle of the oven, directly over the water-filled pan.
Lightly coat the inside of an 8-inch springform pan
with nonstick spray.
2. Prepare the crust. Insert the chopping blade into the
work bowl of the food processor. Add the cookies and
pulse about 6 to 8 times to chop, then process on
High to finely grind, about 20 seconds. Add the butter
and pulse about 6 times to combine. Remove and
press into the bottom of the prepared pan. Set aside.
3. Prepare the filling. Remove the chopping blade to wipe
out work bowl, then replace the chopping blade. Add
the cream cheese. Pulse about 5 times, scrape down
sides of bowl and process on High for 30 to 35 seconds
until creamy. Add the sugars and pulse a few times,
then process on High until homogenous, stopping to
scrape down the sides of the bowl as needed. With the
unit running on Low, add the vanilla and eggs, one at a
time, until combined.
4. Stop the unit to add the pumpkin, salt and spices.
Pulse until combined, scraping down as needed.
Pulse in the crème fraîche until combined.
5. Pour the cream cheese mixture into the prepared
pan. If any of the water has evaporated from the
baking pan in the oven, add some more. Place the
cheesecake on the middle rack. Bake for 1 hour, then
turn off the oven. Let cake rest inside the oven for an
additional hour. Cool cheesecake completely on a
cooling rack, then cover and refrigerate for at least 8
hours before serving.
Nutritional information per serving:
Calories 334 (60% from fat) • carb. 27g • pro. 6g • fat 22g
• sat. fat 12g • chol. 122mg • sod. 258mg • calc. 36mg • fiber 1g
⁄
1 inch on the bottom rack of the
4