ULTRA-CREAMY PUMPKIN CHEESECAKE WITH A HINT OF BRANDY

Ultra-Creamy Pumpkin Cheesecake With a Hint of Brandy image

Fall is here and I've been craving spicy-sweet pumpkin cheesecake. Rich pumpkin, nutmeg, ginger, cloves, cinnamon - all those earthy spices of a traditional pumpkin pie except they're in a velvety, creamy cheesecake. To kick things up a-bit, I add a little brandy to this recipe - Once you bite into this delight you are sure to surrender to the pleasure. Sure, it's an outrageous indulgence. But what the heck: The holidays are here!

Provided by Feast Your Eyes

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups finely ground graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon salt
2 cups cottage cheese
2 (8 ounce) packages cream cheese, softened
2 cups dark brown sugar
3 large eggs
1/3 cup flour
1 (15 ounce) can solid-pack pumpkin
1 1/2 tablespoons ground ginger
1 1/2 tablespoons ground cinnamon
1/3 cup brandy
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
whipped cream
1/2 cup pecan halves, toasted
1/2 cup chopped crystallized ginger

Steps:

Preheat oven to 350°F
Coat 9" springform pan with cooking spray.
Crumb Crust:.
Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
Pumpkin Filling:.
With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
Pour the batter into the baked graham cracker crust.
Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.

Nutrition Facts : Calories 728.2, Fat 36.1, SaturatedFat 18.9, Cholesterol 164.8, Sodium 598.7, Carbohydrate 82.1, Fiber 2.4, Sugar 62.5, Protein 16.1