Ultra Creamy Pumpkin Cheesecake With A Hint Of Brandy Recipes

ULTRA-CREAMY PUMPKIN CHEESECAKE WITH A HINT OF BRANDY

Steps:

• Preheat oven to 350°F
• Coat 9" springform pan with cooking spray.
• Crumb Crust:.
• Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
• Pumpkin Filling:.
• With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
• Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
• Pour the batter into the baked graham cracker crust.
• Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
• Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
• Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.

RICH AND CREAMY PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
• Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
• Press the crumbs over the bottom (not the sides) of the prepared pan.
• Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
• Transfer to a wire rack and cool while preparing the filling.
• To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
• Beat the eggs one at a time.
• Add the pumpkin, cream, vanilla and spices and beat just until mixed.
• Pour the filing into the prepared crust.
• Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
• Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
• Transfer the cheesecake to a wire rack to cool.
• Cover and refrigerate the cake overnight.
• Use a knife to cut around the side of the pan to loosen the cheesecake.