6 hr 15 min
Prep:
45 min
Cook:
5 hr 30 min
Yield:
6 to 8 servings
Level:
Easy
Ingredients
1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
3 8 -ounce packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon vanilla
2 eggs
2 egg yolks
1/4 cup heavy cream
1 14 ounce can pumpkin pulp
Sugared pumpkin seeds
1/4 cup caramel sauce
Powdered sugar
Directions
Preheat oven 375 degrees F. Meanwhile, get started on your crust. In
a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the
butter. Press the crust mixture into the bottom and about 2 inches up
the sides of a 9-inch springform pan. Now, make the filling. In a mixer
bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until
fluffy. Add eggs and yolks all at once, beating on low speed just until
combined. Fold in the cream and the pumpkin pulp. It will appear broken
but will bake beautifully. Pour into the crust lined pan. Place on a
shallow baking pan in oven. Bake for 35 to 40 minutes or until the
center appears nearly set when shaken. Cool 15 minutes. Loosen sides of
the pan, and cool for 30 minutes. Chill for 4 hours before serving.
Decorate with sugared pumpkin seeds and serve with caramel sauce.
Recipe Courtesy of Emeril Lagasse
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