Ingredients
Crust
3/4 cup graham cracker crumbs
1/4 cup pecans
4 tablespoons butter
1/4 cup sugar
Cheesecake
2/3 cup brown sugar
1 1/4 teaspoons pumpkin pie spice
2 cups cream cheese, softened (not spreadable)
2 whole eggs
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Crust:. Pulse graham cracker crumbs, pecans in food processor. Add butter & sugar pulse till sandy moist texture is achieved. Cheesecake:. Using electric mixer, lightly beat softened cream cheese. In a separate bowl mix brown sugar & pumpkin pie spice. Add to cheese and mix at low speed 2 minutes scraping the bowl from time to time. Next add the egg yolks and continue to beat at low speed. Add the whole eggs and mix thoroughly. Now add the pumpkin puree & grated zest of lemon. Lightly butter a non stick 10 inch springform pan and place on baking sheet. Put the graham cracker crust mixture in the bottom and distribute evenly, packing firmly. ( I use the back of a spoon). Bake 8 to 10 min @ 350°F. Pour the cheesecake mixture into the springform pan and bake at 325F for 30 minutes. Reduce the heat to 300F and continue to bake for another 10 - 15 minutes Topping:. Mix ingredients thoroughly. Spread on cheesecake after it has baked the 15 min at lower temperature. Return to oven for another 8 minutes. Cake should still jiggle a bit. Cool 8 hours or more.
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards