Dave Foster’s pumpkin cheesecake

Good Morning CT at Nine

Chef Dave Foster makes a pumpkin cheesecake you can serve at the end of Thanksgiving dinner. 

What you’ll need:

12″ spring form pan
2 large sheets of aluminum foil
Cookie tray with edges

2 1/2 lbs cream cheese softened
2 3/4 cup sugar
1 Tbsp all purpose flour +or- (depending on filling)
5 eggs
3 egg yolk
1 Tbsp heavy cream
1/4 tsp cinnamon
1/4 tsp nutmeg
2 cups pumpkin

Directions:

Put the softened cream cheese into a food processor or stand mixer and pulse while adding the sugar until Incorporated. With a rubber spatula, scrape down sides. Add the dry ingredients and scrape again. Add the eggs one at a time and then the yolks then the cream, and scrape again. Add the pumpkin last and scrape one more time. Pour the mixture into your crust and bake in a water-bath at 350 degrees until firm. Leave in for approximately an hour. Let it cool overnight before removing from the pan. This is a basic cheesecake recipe and you can use anything to flavor it. If you use fresh raspberry you need too add a bit more flour to bind it.

Crust:

3 cups cookie crumb (recipe above uses ginger snaps)
1 cup sugar
Half stick butter melted

Directions:

Mix  everything together and pat down into a spring form pan. You can use another type of pan but this is the easiest to get the cheesecake out of. Bake at 350 degrees for 15 minutes. This can be premade. Use 2 sheets of foil to line the outside of the pan so no water gets inside,

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

Don't Miss

More Don't Miss