Our favorite time of year is finally here and we're gearing up for our best Thanksgiving Feast yet. In preparation for the big day, we got the scoop on La Cantera Chef's favorite Fall recipes. Whether you are a novice in the kitchen or an expert, this delicious pumpkin cheesecake will add just the right amount of spice to your holiday gatherings.
Pumpkin Pie Cheesecake
24 oz. Cream Cheese
12 oz. Sugar
4 oz. Brown Sugar
1/2 Oz. Corn Starch
1 Tbl. Allspice
2 Tsp Cloves
2 Tsp Nutmeg
3 Tbl Cinnamon
1 Tsp Ginger
10 oz. pumpkin (canned)
Cream the cheese, sugars, starch and all spice in a mixing bowl. Scrape sides of the bowl. Add eggs two at a time. Add pumpkin and mix for 1 minutes. Scrape sides. Mix for 5 more minutes.
Spray desired pan. Line with parchment paper. Place in desired crust if any.
Bake in conventional oven at 340 degrees in a water bath for approximate 1 1/2 hours. Remove and let cool.
Place Cheesecake in freezer for 1 1/2 hours or more to get a perfect cut.
Cut into desired shape, whether in slices or circles.