Pumpkin Cheesecake

Photo by m________k____, stock.adobe.com

From the kitchen of Renee Wilson

Crust

Lightly butter a 9 1/2″ spring form pan.

In a small bowl, mix:

1 1/2 c amaretti or gingersnap cookies, finely crushed (7oz)

4 Tbsp unsalted butter, melted

Press evenly into the bottom & about 1″ up the side of the pan.

Bake @ 350 for 10 minutes.

Cheesecake

In a mixer, on high speed, beat until smooth:

8 oz cream cheese, at room temp

1 c sugar

Beat in:

1/4 c cornstarch

On low speed add:

5 large eggs

1/3 c heavy cream

1 tsp vanilla

grated zest of 1 lemon

32 oz container whole ricotta, put through a sieve

Beat just until smooth.

Pour 1 1/2 c of the cheese mixture into a medium bowl.

Add:

15 oz can pumpkin (1 3/4 c)

1/2 c light brown sugar, put through a sieve

1 large egg YOLK

1 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

Beat on low until smooth.

Pour the plain cheesecake into the pan.

Top with large spoonfuls of the pumpkin mixture.

Using a knife, swirl to marbleize.

Place the pan in a large roasting pan.

Add enough nearly boiling water to come 1/2″ up the sides of the pan.

Bake @ 325 for 1 hr 45 minutes

or until a knife inserted 1″ from the edge comes out clean.

The center might seem slightly unset, but it will firm when cooled.

Remove the cake from the roaster, cool on a rack.

Run a knife around the inside of the pan to release from sides, but leave sides attached.

Cool completely.

Cover with plastic wrap, refrigerate at least 4 hours or overnight.