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Pumpkin cheesecake
Ingredients
Crust:
- 1 cup butter
- 1/3 cup sugar
- 1 teaspoon salt
- 1 egg plus 1 yolk
- 2 1/4 cups flour
- Nonstick vegetable spray
Filling:
- 1 can solid-pack pumpkin 15-ounce
- 1 can sweetened condensed milk 14-ounce
- 1 pound cream cheese at room temperature
- 3 eggs
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Caramelized Pecans:
- 1/2 tablespoon butter
- 1 tablespoon sugar
- 1/2 cup pecan halves
Instructions
Crust:
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Beat butter, sugar and salt in bowl until smooth by hand or in food processor, about 3 minutes.
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Add egg and yolk and mix until well-combined. Add flour and mix until evenly blended. Scrape down sides of mixing bowl several times.
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Form dough into ball, flatten into disc and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.
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Spray 13-inch tart pan with removable bottom or 2 (8-inch) tart pans or pie tins with vegetable spray.
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Roll out dough to at least 16 inches across for large tart. (For 2 standard pies or tarts, divide dough in half and roll dough 9 to 10 inches across and place in pan in same manner as for large tart.) Place dough in tart pan, and trim off excess, leaving 1/2 inch overhang. Fold overhang into side of tart pan so sides are double thick. Use scraps to make decorations for top. Bake decorations separately on baking sheet at 180 degrees 5 to 8 minutes.
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Place lined tart pan in freezer while you make filling, or refrigerate at least 1 hour.
Filling:
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1 Cream pumpkin, condensed milk, cream cheese, eggs, cinnamon, cloves and nutmeg by beating until mixture is smooth. Uncooked filling will have thick liquid texture.
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2 Pour filling into chilled crust. Do not overfill.
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3 Bake at 150 degrees until filling is puffed and firm to touch, 50 to 60 minutes. (If using 2 pie tins, cooking time will be about 10 minutes less.) Cool on rack.
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4 When cool, remove cheesecake from pan and place on serving plate. (If using pie tins, do not remove.)
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5 If desired, decorate with precooked crust cutouts and Caramelized Pecans. Decorate while still warm so decorations will adhere.
Caramelized Pecans:
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Melt butter in small skillet over medium-high heat and add sugar and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes.
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Pour nuts onto sheet of aluminum foil and let cool about 15 minutes. Store up to 2 days in airtight container.
Recipe Notes
Lori Shepler / Los Angeles Times / Nov. 4, 2013