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Pumpkin Cheesecake



PUMPKIN CHEESECAKE
The Capital Grille Restaurant Recipe

2 pounds cream cheese, softened
1 can pumpkin filling
2 1/2 cups granulated sugar
1 cup sour cream
1/2 cup ricotta cheese
1 tablespoon lemon juice, fresh squeezed
1 1/2 tablespoon pure vanilla extract
4 whole eggs
nonstick oven spray, as needed
1 cup Nilla Wafers, crushed
1 cup Ginger Snaps, crushed
1/2 cup melted butter
1/4 cup granulated sugar

Preheat the oven to 275 degrees. Add the softened cream cheese, pumpkin, and 1 1/2 cups of the sugar in a mixing bowl and cream together with the paddle attachment on low for one minute.

Scrape down the bowl and paddle; add the sour cream and ricotta cheese, mix on low speed for one minute. Scrape down the bowl and paddle add the lemon juice and vanilla, mix one minute on low speed. Scrape the down bowl and paddle; add eggs and mix one minute, scrape down bowl and mix an additional minute.

Spray the inside of a 12 inch spring form pan. Combine Nilla Wafers, Ginger Snaps, butter, and sugar in a bowl until butter is completely incorporated. Press crust mixture in bottom of pan, about 1/4 inch thick. Pour batter in pan over crust, and cover loosely with foil.


Place the cheesecake pan in a large roasting pan, and add 1/2 inch water. Place cheese cake in 275 degree oven for 2 1/2 hours. Check the cheesecake, it may need an additional 15 to 30 minutes. Remove from oven and let cool before refrigerating.

Prior to service sprinkle remaining 1 cup sugar evenly over top of cheesecake. Lightly burn sugar on top of cheese cake using small kitchen butane torch.

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