Best Emerils Pumpkin Cheesecake Recipes

EMERIL'S PUMPKIN CHEESECAKE (#2)

Steps:

• Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan.
• In a food processor fitted with the metal blade, mix the cream cheese until smooth.
• Add the brown sugar and process until blended.
• Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
• Add the flour, salt, cinnamon and vanilla and blend until smooth.
• Add the pumpkin and blend until smooth.
• Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven.
• Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
• Let cool completely before slicing.

PUMPKIN CHEESECAKE WITH BOURBON-SPIKED CREAM

Steps:

• Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.
• Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
• Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
• Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

EMERIL LAGASSE'S PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
• Pour in the melted butter and stir well to blend.
• Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
• Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
• Beat until fluffy.
• Add the eggs and yolks, beating on low speed until just blended.
• Fold in the cream and pumpkin purée.
• Pour the batter into the crust-lined pan, and place on a baking sheet.
• Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
• Remove from the oven and cool for 15 minutes.
• Carefully run a small, sharp knife between the cake and the sides of the pan.
• Release the sides of the pan and cool at room temperature for 30 minutes.
• Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.

PECAN PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.