Emeril Lagasse’s Pumpkin Cheesecake ππ°
Overview:
Emeril Lagasse’s Pumpkin Cheesecake is the ultimate dessert for the holiday season, boasting a rich and creamy texture with the delightful flavors of pumpkin and spices. This indulgent treat is perfect for Thanksgiving, Christmas, or any winter gathering. With a prep time of 8 hours and a total time of 9 hours and 20 minutes, this recipe requires a bit of planning, but the result is well worth the effort.
- Cook Time: 1 hour and 20 minutes
- Prep Time: 8 hours
- Total Time: 9 hours and 20 minutes
Key Ingredients:
- 1 3/4 cups graham cracker crumbs
- 1/4 cup pecans
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 3 packages (8 ounces each) cream cheese
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon nutmeg
- 2 eggs
- 2 egg yolks
- 1/4 cup heavy cream
- 1 cup pumpkin puree
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350 degrees F (175 degrees C).
2. Prepare the Crust:
- In a bowl, combine the graham cracker crumbs, pecans, light brown sugar, and 1/2 teaspoon of ground cinnamon.
- Pour in the melted butter and stir well until all ingredients are thoroughly blended.
3. Line the Pan:
- Press the crumb mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
4. Make the Cheesecake Filling:
- In the bowl of an electric mixer, combine the cream cheese, sugar, cornstarch, vanilla extract, remaining 1/2 teaspoon of ground cinnamon, and nutmeg.
- Beat the mixture until it is light and fluffy.
5. Add Eggs and Pumpkin Puree:
- Add the eggs and egg yolks to the cream cheese mixture, beating on low speed until just blended.
- Gently fold in the heavy cream and pumpkin puree until the batter is smooth and well combined.
6. Bake the Cheesecake:
- Pour the cheesecake batter into the prepared crust-lined pan, and place it on a baking sheet.
- Bake in the preheated oven until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
7. Cool and Chill:
- Once baked, remove the cheesecake from the oven and allow it to cool for 15 minutes.
- Carefully run a small, sharp knife between the cake and the sides of the pan to loosen it.
- Release the sides of the springform pan and let the cheesecake cool at room temperature for an additional 30 minutes.
- Cover the cheesecake tightly with aluminum foil or plastic wrap and chill it in the refrigerator for at least 4 hours, or up to 8 hours, before serving.
Serving:
- Once chilled, slice the pumpkin cheesecake into portions and serve chilled.
- Garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra special touch.
Tips:
- For the best results, use full-fat cream cheese and allow it to come to room temperature before mixing.
- Be careful not to overmix the batter once you’ve added the eggs to avoid incorporating too much air, which can lead to cracking during baking.
- To ensure a smooth texture, make sure your pumpkin puree is well-drained before adding it to the cheesecake batter.
Enjoy this decadent Emeril Lagasse’s Pumpkin Cheesecake with family and friends during the holiday season, and watch it become a new favorite tradition!
