Pumpkin Cheesecake

Recipe Ingredients

cup	0g / 0oz	Graham cracker crumbs
1/4 cup	59ml	Finely-ground pecans
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 cup	99g / 3.5oz	Unsalted butter - melted
3		Cream cheese - (8 oz ea) - softened
1 1/2 cups	297g / 10oz	Sugar
2 tablespoons	30ml	Cornstarch
1 teaspoon	5ml	Vanilla
2		Eggs
2		Egg yolks
1/4 cup	59ml	Heavy cream
1		Pumpkin pulp - (14 oz)
		Sugared pumpkin seeds
1/4 cup	59ml	Caramel sauce
		Powdered sugar

Recipe Instructions

Preheat oven 375 degrees.

Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling.

In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust-lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Garnish with sugared pumpkin seeds, caramel sauce, and powdered sugar.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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