Pumpkin Cheesecake

Preheat the oven to 350°F.

Filling

1 cup unsweetened pumpkin, preferably Libby’s

1 cup sugar, preferably unrefined

2 cups heavy cream

2 (8-oz) cream cheese packages

2 large eggs

2 large yolks

Garnish: pecan halves

(*) If desired, use an additional 1/2 cup 1.75 ounces/50 grams of coarsely broken pecans for the center

 

Equipment: One 9-inch by 2 1/2-inch or higher spring-form pan, greased, outside of the pan wrapped with a triple layer of heavy-duty foil to prevent seepage. One 12-inch by 2-inch cake pan or roasting pan to serve as a water bath.

CRUST:

12 3/4 oz. gingersnaps, broken (preferably Swedish brand)

6 oz. pecans, toasted,

3T sugar

6 pinches salt

6 oz. butter, melted.

 

Process cookies and pecans, sugar, salt until it is fine crumbs (app 20 secs.) Add melted butter and pulse 10 times until just incorporated. Press into pan and up the sides.  Do not cook in oven until the cheesecake portion is in.

In a small, heavy sauce pan, stir together the pumpkin and sugar. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.

Scrape the mixture into a large food processor, fitted with the metal blade and process for 1 minute with the feed tube open. With the motor running, add the cold cream. Add the cream cheese in several pieces and process for 30 seconds, scraping the sides two or three times, or until smoothly incorporated. Add the eggs and yolks and process for about 5 seconds or just until incorporated.

Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1 inch of very hot water. Bake the cake for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate it overnight. To unmold, wipe sides of pan with towel run under hot water and wrung out. The cake will be 1 3/4-inches high.