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Pumpkin Cheesecake with Gingersnap & Pecan Crust
Ingredients
  • By Rose Levy Beranbaum Fine Cooking Issue 35
  • I discovered just how astonishingly good pumpkin is when not obscured by cinnamon and ginger when I tasted a pumpkin mousse prepared by Jehanne Burch at the Castle Hill Inn & Resort in Newport, Rhode Island. Her mousse contained only pumpkin, sugar, heavy cream, and gelatin. It was a revelation. If you use an electric mixer, start by beating the cream cheese with the whisk attachment until it’s very smooth, and then add the cooked pumpkin mixture and the remaining ingredients.
  • subheading: For the crust:
  • 4-¼ oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
  • 2 oz. (½ cup) pecans, toasted
  • 1 Tbs. granulated sugar
  • 2 pinches table salt
  • ½ tsp. ground cinnamon (optional)
  • 4 Tbs. unsalted butter, melted
  • subheading: For the filling:
  • 1 cup unsweetened pumpkin purée (I like Libby’s)
  • 1 cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 lb. cream cheese, softened to room temperature
  • 2 large eggs
  • 2 large egg yolks
  • subheading: For the garnish:
  • About 24 pecan halves, toasted
Steps
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