Martin Sheen's Favorite Pumpkin Cheesecake
Ran across this recipe just before thanksgiving. Wow! It will now be on my desert table every year. (i may take it to a pot luck or two as well). Fantastically delicious and easy to make. Recipe is originally from martin sheen's daughter (rene estevez), who used to be a pastry chef.
Steps
To make the crust: preheat the oven to 350f.
Wrap a double layer of wide heavy-duty aluminum foil around the outside of a 10-inch springform pan.
This is very important or you will have a soggy crust.
Combine the graham crackers , sugar , and cinnamon in a food processor.
Process until the graham crackers are very finely ground.
Drizzle the melted butter over.
Pulse until the crumbs begin to stick together.
Press the crumbs over the bottom 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 and the remaining ingredients.
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 springf.
Ingredients
graham crackers, sugar, ground cinnamon, butter, cream cheese, eggs, pumpkin puree, heavy cream, pure vanilla extract, ground ginger, ground nutmeg, ground allspice, ground cloves