Pumpkin Cheesecake

Pumpkin Cheesecake

By Chef Raffaele Dall'Erta of Hamptons

Aired November 23, 2011

1 1/3 cups sugar

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ teaspoon ground clove

¼ tsp ground allspice

½ tsp salt

1 15-ounce can of pumpkin puree

1 ½ pounds cream cheese, room temperature

1 tbsp vanilla extract

1 tbsp lemon juice

5 large eggs, room temperature

1 cup heavy cream

Graham cracker crust

Whisk together sugar, spice and salt in a small bowl. Drain pumpkin puree on a sheet pan with three layers of paper towel on top and bottom.  Cream the cream cheese in a mixer with a paddle attachment until lightened (approximately 1 minute).  Scrape bowl and paddle. Add spice mix in three parts on low speed until just combined.   Scrape down bowl between each addition.  Add pumpkin, vanilla, lemon juice and beat at medium speed until combined (about 45 seconds).  Add 3 eggs and beat in at medium low speed until combined. Add remaining eggs and beat at medium speed until combined.  Add heavy cream and beat at low speed until combined.  Pour into a prepared graham cracker crust.  Bake in a pre-heated 325 degree oven for 30-45 minutes.  Check it at 30 minutes.  Bake until the center is slightly wobbly. Place cheese cake in freezer for 5 hours before serving.